| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Lemons, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”