James's Herb Roasted Leg
3 pound boneless center cut leg of lamb
1/2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
3 cups plain yogurt
1 tablespoon cornstarch
3/4 teaspoon beef bouillon granules
Trim fat from lamb; cut four evenly spaced 1 inch deep slits across lamb's
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 325F oven for 1 1/2 to 1 3/4
hours or until the thermometer registers 150F for medium. For sauce, reserve pan
juices; skim fat. Add water, if necessary, to measure 2/3 cup liquid total. In a
medium saucepan stir together yogurt, cornstarch and bouillon granules. Stir in
juice mixture. Cook and stir until thickened and bubbly. Cook and serve with
sliced meat. Serves 6.
Eisenhower Doctrine calls for aid to Mideast countries which resist armed
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