Lemon-Herb Lamb Roast
![Lemon-Herb Lamb Roast](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTU4MzYsInB1ciI6ImJsb2JfaWQifX0=--104dd3395b3eab03c06249f1e07d7244c431dbaf/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_d2f0aec29ac9854618b3.jpg)
Yield
6 servingsPrep
20 minCook
100 minReady
120 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.4 | kg |
lamb
leg, boneless, center-cut |
|
2.5 | ml |
lemon zest
finely shredded |
|
15 | ml |
lemon juice
|
|
2.5 | ml |
rosemary leaves
dried |
|
1.3 | ml |
thyme
dried, crushed |
*
|
1.3 | ml |
black pepper
|
|
7.1E+2 | ml |
yogurt, plain
|
|
15 | ml |
cornstarch
|
|
3.8 | ml |
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.