Lemon-Herb Lamb Roast
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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.
