Lemon-Herb Lamb Roast
A seasoning rub made with fresh lemon peel, rosemary and thyme creates a memorable lamb roast worthy of a special occasion.
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
- Preheat oven to 450°F (230°C).
- 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 (120°C) to 300°F (150°C).
- 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 (55°C to 60°C) for medium-rare or 150°F (65°C) 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.
Makes 6 servings.