3 lb Boneless center-cut leg of
Lamb
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.