Lemon-Herb Lamb Roast
Description
This International main features Boneless center-cut leg of. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Lamb 1/2 ts Finely shredded lemon
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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>.
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Trim fat from lamb; cut four evenly spaced 1" deep slits in the surface.
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Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits.
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Place meat on the rack of a roasting pan.
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Insert a meat thermometer into the thickest portion.
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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).
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For sauce, reserve pan juices; skim fat.
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Add water, if neccesary, to measure 2/3rds cup liquid total.
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In a medium saucepan stir together yogurt, cornstarch and bouillion granules.
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Stir in juice mixture.
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Cook and stir until thickened and bubbly.
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Cook and serve with sliced meat
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 561.8kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 3.4g17%
- Cholesterol 289.4mg97%
- Sodium 252.0mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 105.6g212%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, boneless, centercut, international, lamb, leg, lemon, lemonherb, main, roast, roasting, title, vegan
