| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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