Lemon-herb Lamb Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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.
Source from luhu.jp
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.
Source from luhu.jp