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| Lemon-Herb Lamb Roast Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 6
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Ingredients
3 lb boneless center-cut leg of
1 lamb
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon dried crushed thyme
1/4 teaspoon pepper
3 cup plain yogurt
1 tablespoon cornstarch
3/4 teaspoon beef boullion granules
Cooking 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.
entrees,meats
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