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.

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