Lamb Hip with Metaxa Sauce

5 from 2 votes
Prep Time 10 mins
Cook Time 2 hrs 10 mins
Rest Time 10 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 2 people



  • 1 very big Red Onion
  • 3 Garlic cloves
  • 1 tbsp Dried thyme
  • Salt pepper
  • 1 tbsp go. Clarified butter
  • 250 ml Lamb stock (alternatively another stock, see preparation)
  • 75 ml Metaxa
  • 75 ml Vegetable cooking cream
  • 2 tsp easy go. Food starch
  • Salt. Pepper, pinch of sugar
  • 1 Tbsp. Tomato paste


Lamb hip:

  • Preheat the oven to 80 ° O / bottom heat and slide the grid onto the second rail from below. Wash the meat in cold water, dry it well and season with salt. Skin the onion and garlic cloves and cut both into large pieces.
  • Heat a roasting pan (a cast iron pan would be ideal) very much. Pour in the clarified butter and when it has dissolved, sear the two lamb hips all around for a total of approx. 3 minutes and let them get colored. Halfway through the searing time, add the onion and garlic and let them take on color. Then lightly pepper the meat, sprinkle the thyme over everything, pour in the stock and let it boil briefly once. Then put the roaster (or pan) in the oven.
  • When cooking at low temperature, the lamb hip is calculated as 20 - 30 minutes per gram. I had decided on 30 minutes, i.e. a total of 1 hour and 35 minutes for the above 450 g meat. After 1 hour. And 25 minutes the core temperature should be measured with a thermometer and should be 55 ° - 60 ° (I had 60 °). If this is the case, switch the oven temperature down to 60 ° and let the meat rest for the rest of the time until the sauce is ready.


  • To do this, after measuring the core temperature, take the roaster / pan out of the oven for a moment, lift the meat out of the stock, put it back in the oven on the wire rack, insert the tray underneath and - as already mentioned - the remaining cooking or Let rest time linger there.
  • Now pour the brew through a sieve, collect it in a small saucepan and heat it together with the Metaxa. Stir in the cream, bring to the boil, bind everything with the starch mixed in a little water while stirring and season with pepper, salt, a pinch of sugar and the tomato paste.
  • Regarding the stock, it should be said that I used lamb stock that I made myself. That was really "lamb" ... ;-). If you don't like that in the sauce, you can alternatively use beef, roast or vegetable stock with a more neutral taste.
  • The side dishes were paprika cabbage and kritharaki pasta (Greek noodles in rice form) tossed in butter. The link for the paprika herb here: paprika herb
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Chicken Breast Fillet with Barberries, Carrots and Basmati Rice with Saffron

Paprika Herb