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Lemon-Herb Lamb Roast
Rating:
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3 pounds boneless lamb shoulder roast, rolled and tied
1 tablespoon lemon juice 1/2 teaspoon grated lemon peel 1/2 teaspoon fresh rosemary leaves 1/4 teaspoon fresh thyme leaves 1/4 teaspoon ground black pepper 3 cups plain yogurt 1 tablespoon cornstarch 1 teaspoon beef bouillon granules |
 
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Serving size: 6 servings | Calories/serving: N/A | |
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1. Preheat oven to 450°F.
2. Trim fat from lamb; cut four evenly spaced 1-inch deep slits. 3. In a mixing bowl combine lemon juice, grated lemon peel, rosemary, thyme, and pepper. Rub onto the meat and into the slits. Place roast on rack in roasting pan; sear meat in oven for about 15 minutes or until browned throughout. 4. Reduce oven temperature to 250°F. to 300°F. 5. Insert a meat thermometer into the thickest portion. Roast for 1 1/2 to 2 hours or until the thermometer registers 130°F. to 140°F. for medium-rare or 150°F. for medium. 6. Remove from oven. Cover with foil and allow to stand for about 20 minutes before slicing. 7. For the sauce: Drain pan juices into a measuring cup and skim off the fat. Add water, if necessary, to measure to 2/3 cup. In a saucepan, stir together yogurt, cornstarch, and beef bouillon. Stir in pan juices and cook, stirring constantly, until thick and bubbly. Serve with the sliced lamb. For more please see Premium Free Recipes | |
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