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Lemon-Herb Lamb Roast

 
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Lemon-Herb Lamb Roast recipe

Yield

6

servings

Prep

20

min

Cook

100

min

Ready

120

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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