A recipe for Lemon-Herb Lamb Roast. Follow the simple recipe instructions for Lemon-Herb Lamb Roast shared by other home cooking experts.
Ingredients
3 lb. Boneless center-cut leg of Lamb1/2 Tsp. Finely shredded lemon peel
1 Tbs. Lemon juice
1/2 Tsp. Dried rosemary
1/4 Tsp. Dried crushed thyme
1/4 Tsp. Pepper
3 c. Plain yogurt
1 Tbs. Cornstarch
3/4 Tsp. Beef bullion granules
Directions
Trim fat from lamb; cut four evenly spaced 1 deep slits in thesurface. 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 necessary to measure 2/3rds cup liquid total. In a medium saucepan stir together yogurt cornstarch and bullion granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat.
