Title: Lemon-Herb Lamb Roast
Categories: Beef Lamb
Yield: 6 Servings
| 3 | lb | Boneless center-cut leg of |
| | | Lamb |
| 1/2 | ts | Finely shredded lemon peel |
| 1 | tb | Lemon juice |
| 1/2 | ts | Dried rosemary |
| 1/4 | ts | Dried crushed thyme |
| 1/4 | ts | Pepper |
| 3 | c | Plain yogurt |
| 1 | tb | Cornstarch |
| 3/4 | ts | 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 1
1/2 to 1 3/4 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.