Lemon-herb Lamb Roast

April 27, 2021  Online Recipe Guide Avatar

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  • 3 lb Boneless center-cut leg of Lamb
  • 1/4 tsp Dried crushed thyme
  • 1/4 tsp Pepper
  • 1/2 tsp Finely shredded lemon peel
  • 3 cup Plain yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Cornstarch
  • 1/2 tsp Dried rosemary
  • 3/4 tsp Beef boullion granules



  1. Trim fat from lamb; cut four evenly spaced 1″ deep slits in the surface.
  2. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits.
  3. Place meat on the rack of a roasting pan. Insert a meat thermometer into the thickest portion. Roast in 325 degree F oven for 1 1/2 to 1 3/4 hours or until the thermometer registers 150 degrees F (medium).
  4. For sauce, reserve pan juices; skim fat. Add water, if neccesary, to measure 2/3rds cup liquid total. In a medium saucepan stir together yogurt, cornstarch and bouillion granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat.


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