3 lb boneless center-cut leg of
1 lamb
1/2 tsp finely shredded lemon peel
1 tbsp lemon juice
1/2 tsp dried rosemary
1/4 tsp dried crushed thyme
1/4 tsp pepper
3 cup plain yogurt
1 tbsp cornstarch
3/4 tsp beef boullion granules
Directions
1>. Trim fat from lamb; cut four evenly spaced 1" 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
deg.F oven for 1 1/2 to 1 3/4 hours or until the thermometer
registers 150 degrees 150 degrees F (medium). 2>. 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.
Servings: 6 servings
Lemon-Herb Lamb Roast Recipe brought to you by Recipe Ideas
Categories: Fruit; Lamb; Meat; Vegetable
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We hope you enjoy this Lemon Herb Lamb Roast recipe.
