Lemon-herb Lamb Roast

Ingredients

3 center leg
1 gr lemon peel
16 ml lemon juice
1 gr rosemary
1 gr thyme
1 gr pepper
700 ml yogurt
8 gr cornstarch
4 gr beef boullion granules
1 deep slits in the surface
325 def oven

Instructions

degrees F (medium). 2>. For sauce, reserve pan juices; skim fat. Add water, if neccesary, to measure 0.66666666666667rds 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.