Mary & Martha's Kitchen Recipe

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Lemon-Herb Lamb Roast Recipe 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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<h1>Lemon-Herb Lamb Roast</h1> <h2>Recipe</h2><p> <P>3 lb Boneless center-cut leg of <P>Lamb 1/2 ts Finely shredded lemon peel <P>1 tb Lemon juice <P>1/2 ts Dried rosemary <P>1/4 ts Dried crushed thyme <P>1/4 ts Pepper <P>3 c Plain yogurt <P>1 tb Cornstarch <P>3/4 ts Beef boullion granules <P>1>. Trim fat from lamb; cut four evenly spaced 1" deep slits in the <P>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 <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Lemon-Herb_Lamb_Roast/12379/' title='Lemon-Herb Lamb Roast Recipe'>Lemon-Herb Lamb Roast Recipe</a></div>

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