Lemon-Herb Lamb Roast
Lemon-Herb Lamb Roast recipe
Ingredients
3 | pounds |
lamb
leg, boneless, center-cut |
|
½ | teaspoon |
lemon zest
finely shredded |
|
1 | tablespoon |
lemon juice
|
|
½ | teaspoon |
rosemary leaves
dried |
* |
¼ | teaspoon |
thyme
dried, crushed |
* |
¼ | teaspoon |
black pepper
|
* |
3 | cups |
yogurt, plain
|
|
1 | tablespoon |
cornstarch
|
|
¾ | teaspoon |
beef bouillon granules
|
* |
Directions
Trim fat from lamb; cut four evenly spaced 1 inch 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℉ (160℃) oven for 1½ to 1 ¾ hours or until the thermometer registers 150 degrees F (medium).
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.
Nutrition Facts
Serving Size 354g (12.5 oz)Amount per Serving
Calories 60064% of calories from fat
% Daily Value *
Total Fat 43g
65%
Saturated Fat 21g
106%
Trans Fat
0g
Cholesterol 166mg
55%
Sodium 228mg
10%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
0%
Sugars g
Protein
90g
Vitamin A 2%
•
Vitamin C 3%
Calcium 18%
•
Iron 19%
* based on a 2,000 calorie diet
How is this calculated?