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Roast lamb with avgolemono sauce
- 1 leg lamb weighing 2.5kg-2.7kg/5lb 8oz-6lb
- 2 tbsp Dijon mustard
- 1 tsp plain flour
- 1 tsp cornflour
- 4 egg yolks
- juice of 2 lemons
- 300ml hot chicken stock
- 4 spring onions , finely sliced
Directions:View on BBC Good Food
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