Lamb with Lemon Sauce
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INGREDIENTS 1 (4 to 7 pound) American leg of lamb, boned, rolled and tied
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves
1/2 teaspoon lemon pepper seasoning
1 tablespoon cornstarch
1 teaspoon sugar
3/4 cup water
1 clove garlic, minced
1 tablespoon grated lemon peel
3/4 cup fresh lemon juiceTrim fat from lamb. Place lamb on a rack in a shallow roasting pan. Rub lamb with rosemary and lemon pepper. Insert a meat thermometer.
Roast in a preheated 325 degree oven for 20 to 25 minutes per pound or until meat thermometer registers 145 to 150 degrees for medium-rare.
Meanwhile, in a small saucepan combine cornstarch and sugar. Stir in water and garlic. Cook and stir over low heat until thickened and bubbly. Remove from heat; stir in lemon peel and lemon juice. Brush roast with lemon glaze several times during the last 30 minutes before carving.
Makes 12 to 16 servings