Lemonherb Lamb Roast

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Lemonherb Lamb Roast Ingredients

3 lb Boneless center-cut leg of	1/4 ts Dried crushed thyme
Lamb	1/4 ts Pepper
1/2 ts Finely shredded lemon peel	3 c Plain yogurt
1 tb Lemon juice	1 tb Cornstarch
1/2 ts Dried rosemary	3/4 ts Beef boullion granules

Instructions for Lemonherb Lamb Roast

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.

Main Ingredient: LambCuisine: Uncategorized

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