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LEMON-HERB LAMB ROAST
For cooking convenience, purchase a
leg of lamb equipped with Volk's Pop-Up® Timer.
Serving
Size: 6
Ingredients
|
3 |
lb. |
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 |
cups |
plain yogurt |
|
1 |
tbsp. |
cornstarch |
|
3/4 |
tsp. |
beef bouillon granules |
Steps for Preparation
- Trim fat from lamb; cut four evenly space, 1-inch 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, making sure the Pop-Up® Timer is visible on top.
- Roast in 325°F oven for 1 1/2 to 1 3/4 hours, until the button-head of the Pop-Up® Timer pops up.
- For sauce: Reserve pan juices; skim fat. Add water, if necessary, to have total of 2/3 cup of liquid. In medium saucepan stir yogurt, cornstarch, and bouillon granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat