Lamb in Lemon Sauce

By on July 22, 2013

Lamb in Lemon Sauce

These exquisite rosemary-seasoned lamb chops are complemented by a savory lemon-mustard sauce that is not only delicious…but quick and easy too!


  • 4 lamb shanks
  • 1 cup of water and ¼ cup of water
  • 1 tablespoon of lemon juice
  • 1 tablespoon of potato starch
  • 1 teaspoon of salt
  • 1 bay leaf
  • 1 large onion, finely chopped
  • 1 clove of garlic, minced


In a heavy casserole dish, brown the lamb shanks, then push the lamb to one side of the dish.

Add the chopped onion and minced garlic; saute until soft.
Stir in 1 cup of water, lemon juice, bay leaf and salt.
Cover and allow to simmer for 3 hours or until tender.
Remove the meat and keep hot.
Blend the potato starch with ¼ cup of water. Stir into the pan liquid.
Cook, stirring constantly, until the gravy thickens and boils for 60 seconds.
Remove the bay leaf and serve.

About thegirly

You must be logged in to post a comment Login