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Lemon-Herb Lamb Roast

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB3, B12, C, D
    MineralsZinc, Copper, Chromium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 3 lb Boneless center-cut leg of

    2. Lamb 1/2 ts Finely shredded lemon peel

    3. 1 tb Lemon juice

    4. 1/2 ts Dried rosemary

    5. 1/4 ts Dried crushed thyme

    6. 1/4 ts Pepper

    7. 3 c Plain yogurt

    8. 1 tb Cornstarch

    9. 3/4 ts Beef boullion granules

    10. 1>. Trim fat from lamb; cut four evenly spaced

    11. 1" deep slits in the

    12. 325 deg.F oven for 1 1/2 to 1 3/4 hours or until the thermometer registers

    13. 150 degrees

    Instructions Jump to Ingredients ↑

    1. 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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