AIP Friendly Garlic & Rosemary Roast Leg of Lamb
Few things feel as celebratory as a whole roasted leg of lamb pulled from the oven, and this version delivers serious wow factor with an ingredient list that stays firmly within autoimmune protocol guidelines. The herb paste — built from fresh rosemary, turmeric, ginger, olive oil, and lemon juice — gets pressed directly into slits cut all over the meat alongside halved garlic cloves, so every slice is infused with fragrant, anti-inflammatory flavor rather than just surface seasoning. Bone broth in the roasting pan keeps the environment moist and adds depth to the drippings, and it doubles as a nod to the gut-supportive foundations that make this way of eating worth the effort. The high-heat blast at the start builds a gorgeous crust, then a lower, slower finish brings the interior to a perfectly juicy medium without any nightshade-based rubs, seed spices, or other common protocol pitfalls. Resting the roast for a full twenty minutes before carving is the step most people skip, but it's what keeps the juices in the meat instead of on the cutting board. This recipe serves six, making it an ideal centerpiece for a Sunday dinner or a holiday table where you want everyone — protocol or not — to be genuinely impressed.
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Learn more →Ingredients
6 servings
- 1 bone-in leg of lamb (about 6–7 lb), trimmed of excess fat
- 6 cloves garlic, peeled and halved lengthwise
- 6 sprigs fresh rosemary, plus 2 tbsp leaves stripped and finely chopped
- 3 tbsp olive oil
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp fresh lemon juice
- 1 cup bone broth (homemade or aip-compliant brand)
- 1 medium yellow onion, cut into thick wedges
For serving
- lemon wedges, for serving (optional)
- fresh rosemary sprigs, for serving (optional)
Instructions
- 1
Remove the lamb from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 425°F (220°C).
- 2
In a small bowl, stir together the olive oil, chopped rosemary, salt, turmeric, ginger, and lemon juice until combined into a paste.
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