---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon-Herb Lamb Roast
  Categories: Beef, Lamb
       Yield: 6 servings
  
       3 lb Boneless center-cut leg of        1/4 ts Dried crushed thyme
            Lamb                              1/4 ts Pepper
     1/2 ts Finely shredded lemon peel          3 c  Plain yogurt
       1 tb Lemon juice                         1 tb Cornstarch
     1/2 ts Dried rosemary                    3/4 ts Beef boullion granules
  
   1>. Trim fat from lamb; cut four evenly spaced 1 deep slits in the
   surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto
   meat and into slits. Place meat on the rack of a roasting pan. Insert a
   meat thermometer into the thickest portion. 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). 2>. 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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