Preparation:

Preheat oven to 450° F.

Trim fat from lamb; cut four evenly spaced 1-inch deep slits.

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.

Reduce oven temperature to 250° F. to 300° F.

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.

Remove from oven. Cover with foil and allow to stand for about 20 minutes before slicing.

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.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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