Lemon-herb Lamb Roast

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Title: Lemon-herb Lamb Roast
Categories: Meats, Main dish
Yield: 6 servings

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