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Lemon-Herb Lamb Roast

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Lemon-Herb Lamb Roast

Lemon-Herb Lamb Roast recipe

 

Yield

6 servings

Prep

20 min

Cook

100 min

Ready

120 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 pounds lamb
leg, boneless, center-cut
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½ teaspoon lemon zest
finely shredded
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1 tablespoon lemon juice
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½ teaspoon rosemary leaves
dried
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¼ teaspoon thyme
dried, crushed
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¼ teaspoon black pepper
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3 cups yogurt, plain
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1 tablespoon cornstarch
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¾ teaspoon beef bouillon granules
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Ingredients

Amount Measure Ingredient Features
1.4 kg lamb
leg, boneless, center-cut
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2.5 ml lemon zest
finely shredded
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15 ml lemon juice
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2.5 ml rosemary leaves
dried
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1.3 ml thyme
dried, crushed
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1.3 ml black pepper
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7.1E+2 ml yogurt, plain
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15 ml cornstarch
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3.8 ml beef bouillon granules
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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 Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 60064% 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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