Lemon-Herb Lamb Roast
| Yield: | 6 Servings |
| Categories: | Meats, Main Dishes |
| 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 |
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