Lemon-Herb Lamb Roast

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.