AIP Friendly Greek Roast Lamb with Lemon and Herbs
Few things feel as celebratory as a slow-roasted leg of lamb pulling away from the bone, and this version delivers that showstopper moment without a single ingredient that conflicts with an autoimmune protocol. The herb paste — built from fresh oregano, rosemary, thyme, lemon zest, turmeric, and ginger — does the heavy lifting, replacing the nightshade spices and seed-based seasonings that make so many roast recipes off-limits. Garlic slivers pressed deep into the meat and an overnight marinade mean the flavor goes all the way through, not just across the surface. A base of bone broth in the roasting pan keeps everything moist during the long, low braise, and the final blast of high heat gives you that gorgeous caramelized crust. The whole process is straightforward enough for a confident home cook, and the recipe serves six, making it ideal for a Sunday family dinner or a holiday table. Resting the lamb before carving and spooning the pan juices over the top are the two small steps that take it from good to genuinely memorable.
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Learn more →Ingredients
6 servings
For the lamb
- 1 bone-in leg of lamb (about 5–6 lb), trimmed of excess fat
- 6 cloves garlic, peeled and cut into thin slivers
For the herb paste
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh oregano leaves, finely chopped
- 1 tbsp fresh rosemary leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 ½ tsp fine sea salt
For roasting
- 1 cup bone broth (homemade or aip-compliant brand)
- ½ cup water
- 1 large lemon, sliced into rounds
- 4 sprigs fresh rosemary
For serving
- fresh parsley, roughly chopped, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the olive oil, lemon juice, lemon zest, chopped oregano, chopped rosemary, thyme, turmeric, ginger, and sea salt. Stir until a cohesive paste forms.
- 2
Using a small sharp knife, cut 12–15 slits about 1 inch deep all over the surface of the lamb. Press a garlic sliver into each slit, pushing it in as far as it will go.
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