MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lemon-herb Lamb Roast
  Categories: Meats, Main dish
       Yield: 6 servings
       3 lb Boneless center-cut leg of
     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
   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.