🫙 From the Spice Rack
Lemon-Herb Lamb Roast
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 Cornsta...
maineasy
Ingredients8 items
Ingredients
- 3lbboneless center-cut leg of
- 1tb lemon juice
- 1/2ts dried rosemary
- 1/4ts dried crushed thyme
- 1/4ts pepper
- 3c plain yogurt
- 1tb cornstarch
- 3/4ts beef boullion granules
Directions
- 1
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
- 2
Trim fat from lamb
- 3
cut four evenly spaced 1" deep slits in the surface
- 4
Combine lemon peel, juice, rosemary, thyme and pepper
- 5
rub onto meat and into slits
- 6
Place meat on the rack of a roasting pan
- 7
Insert a meat thermometer into the thickest portion
- 8
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)