Lemonherb lamb roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless center-cut leg of |
| 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 |
Directions
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.