LEMON HERB LAMB ROAST
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United States Cuisine
Shared by: Second Banana on 7/12/2016
Prep Time 15 Minutes
Process Time 1 Hour 45 Minutes
Overall Time 2 Hours
Course Main Dish
Preparation Style Roast
|This recipe serves 6|
3 pounds boneless Lamb
1/2 teaspoon grated Lemon peel
1 teaspoon Lemon juice
1/2 teaspoon Rosemary, dried
1/4 teaspoon Thyme, dried
1/4 teaspoon Black pepper, ground
3 cups Yogurt, plain
1 tablespoon Cornstarch
3/4 teaspoon Beef bouillon, dry
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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°F oven 1 1/2 to 1 3/4 hours or until the thermometer registers 150°F.
Reserve pan juices; skim fat. Add water, if necessary to measure 2/3 cup of liquid total.
In a medium saucepan stir together yogurt, cornstarch and bouillon granules. Stir in juice mixture. Cook and stir until thickened. Serve with sliced meat.