Lemon-Herb Lamb Roast

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Title: Lemon-Herb Lamb Roast
Categories: Beef, Lamb
Yield: 6 servings

3 lb Boneless center-cut leg of 1/4 ts Dried crushed thyme
Lamb 1/4 ts Pepper
1/2 ts Finely shredded lemon peel 3 c Plain yogurt
1 tb Lemon juice 1 tb Cornstarch
1/2 ts Dried rosemary 3/4 ts Beef boullion granules

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.

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