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Source: America's Favorite Food Associations

Lamb with Lemon Sauce
The lemon sauce makes this meal!
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Serves: 12 to 16
Prep Time: 15 minutes
Cook Time: 2-3 3/4 hours
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1 4- to 7-pound leg of lamb, boned, rolled, and tied
2 tablespoons fresh rosemary, chopped
1/2 teaspoon lemon pepper
1 tablespoon cornstarch
1 teaspoon sugar
3/4 cup water
1 clove garlic, minced
1 tablespoon lemon peel, grated
3/4 cup lemon juice

Trim 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 preheated oven at 325 degrees 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 of cooking. Let roast stand 15 to 20 minutes before carving.

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