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ROSEMARY CITRUS LAMB ROAST

2 ½ lb. Boneless Center Cut Leg of Lamb
1 tbsp. Lime Zest
1 tbsp. Fresh Lime Juice
1 tbsp. Fresh Rosemary, chopped
Salt & Black Pepper to Taste
1/3 cup Red Wine
3 cups of Yogurt
½ cup Beef Broth
salt and pepper to taste

Method

1. Combine the lime zest and juice with the rosemary, salt & pepper. Completely rub all over the meat. Place in baking dish and marinate overnight. Occasionally rotating.
2. Cover a roasting pan with foil and place a rack on top of the foil. Place the meat on top of the rack and roast in a preheat 400° oven for about 45 minutes to 1 hour medium rare or until desired doneness.
3. Remove lamb from roasting pan with rack and place over a baking sheet.
4. Add red wine to roasting pan. Scrape with a wooden spoon to remove bits. Transfer sauce pan and reduce to a glaze.
5. Whisk together the yogurt and beef broth. Whisk the yogurt into the reduced pan juices and season with salt and pepper.