Eosinophilic Esophagitis Friendly Garlic & Rosemary Roast Leg of Lamb
Total time2 hr 50 min
Prep time20 min
Cook time2 hr
4.7(10)
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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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