Lemon-herb lamb roast Recipe

Home -> [Entrees, Fruits, Lamb & Mutton, Meats] -> [Lemon-herb lamb roast Recipe]

Lemon-herb lamb roast

Artist:	_	Yield:	6
Categories:	Entrees, Fruits, Lamb & Mutton, Meats	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

3	lbs	Boneless center-cut leg of
		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

Procedures:

1	1>.
2	Trim fat from lamb; cut four evenly spaced 1" deep slits in the surface.
3	Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits.
4	Place meat on the rack of a roasting pan.
5	Insert a meat thermometer into the thickest portion.
6	Roast in 325 °F oven for 1 ?to 1 ?hours or until the thermometer registers 150 degrees 150 °F (medium).
7	2>.
8	For sauce, reserve pan juices; skim fat.
9	Add water, if neccesary, to measure 2/3rds cup liquid total.
10	In a medium saucepan stir together yogurt, cornstarch and bouillion granules.
11	Stir in juice mixture.
12	Cook and stir until thickened and bubbly.
13	Cook and serve with sliced meat