Categories: Beef, Lamb 
      Yield: 6 servings 
  
      3 lb Boneless center-cut leg of        1/4 ts Dried crushed thyme 
           Lamb                              1/4 ts Pepper 
    1/2 ts Finely shredded lemon peel          3 c  Plain yogurt 
      1 tb Lemon juice                         1 tb Cornstarch 
    1/2 ts Dried rosemary                    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.