Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Boneless center-cut leg of |
\N \N | Lamb |
½ teaspoon | Finely shredded lemon peel |
1 tablespoon | Lemon juice |
½ teaspoon | Dried rosemary |
¼ teaspoon | Dried crushed thyme |
¼ teaspoon | Pepper |
3 cups | Plain yogurt |
1 tablespoon | Cornstarch |
¾ teaspoon | Beef boullion granules |
1>. Trim fat from lamb; cut four evenly spaced 1" deep slits in the surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits. Place meat on the rack of a roasting pan.
Insert a meat thermometer into the thickest portion. Roast in 325 deg.F oven for 1½ to 1 ¾ hours or until the thermometer registers 150 degrees 150 degrees F (medium). 2>. For sauce, reserve pan juices; skim fat. Add water, if neccesary, to measure 2/3rds cup liquid total. In a medium saucepan stir together yogurt, cornstarch and bouillion granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat.