Lamb with Lemon Sauce

Preparation Time: 15 minutes
Cooking Time: 2-3 3/4 hours
Servings: 12-16

• 1 4- to 7- pound leg of Cedar Springs American lamb, boned, rolled, and tied 
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary leaves 
• 1/2 teaspoon lemon pepper 
• 1 tablespoon cornstarch 
• 1 teaspoon sugar 
• 3/4 cup water 
• 1 clove garlic, minced 
• 1 tablespoon grated lemon peel 
• 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(F for 20 to 25 minutes per pound or until meat thermometer registers 145(F to 150(F 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 for 15 to 20 minutes before carving.

Nutrition facts per serving: 243 calories, 10g total fat, 109 mg cholesterol, 103 mg sodium