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Lemon-Herb Lamb Roast

3 pounds boneless lamb shoulder roast, rolled and tied
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon fresh rosemary leaves
1/4 teaspoon fresh thyme leaves
1/4 teaspoon ground black pepper
3 cups plain yogurt
1 tablespoon cornstarch
1 teaspoon beef bouillon granules

1. Preheat oven to 450°F.
2. Trim fat from lamb; cut four evenly spaced 1-inch deep slits.
3. In a mixing bowl combine lemon juice, grated lemon peel, rosemary, thyme, and pepper. Rub onto the meat and into the slits. Place roast on rack in roasting pan; sear meat in oven for about 15 minutes or until browned throughout.
4. Reduce oven temperature to 250°F. to 300°F.
5. Insert a meat thermometer into the thickest portion. Roast for 1 1/2 to 2 hours or until the thermometer registers 130°F. to 140°F. for medium-rare or 150°F. for medium.
6. Remove from oven. Cover with foil and allow to stand for about 20 minutes before slicing.
7. For the sauce: Drain pan juices into a measuring cup and skim off the fat. Add water, if necessary, to measure to 2/3 cup. In a saucepan, stir together yogurt, cornstarch, and beef bouillon. Stir in pan juices and cook, stirring constantly, until thick and bubbly. Serve with the sliced lamb.

Makes 6 servings.