Lemon-herb Lamb Roast

Ingredients

3 center leg
1/2 ts lemon peel
1 tb lemon juice
1/2 ts rosemary
1/4 ts thyme
1/4 ts pepper
3 c yogurt
1 tb cornstarch
3/4 ts 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 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.