Beef Free Greek Roast Lamb with Lemon and Herbs
Few centerpiece roasts deliver the kind of deep, herb-scented satisfaction that a slow-roasted leg of lamb brings to the table. Garlic slivers are pressed directly into the meat before a fragrant paste of olive oil, lemon zest, fresh oregano, rosemary, thyme, turmeric, and ginger is rubbed into every crevice — then the whole thing rests overnight so those flavors have time to really sink in. The long, covered roast at low heat does the heavy lifting, braising the lamb in bone broth and lemon rounds until it's pull-apart tender, while the final blast of high heat caramelizes the surface into something genuinely gorgeous. Because the recipe is built entirely around lamb, olive oil, fresh herbs, and citrus, anyone avoiding beef can dig in without a second thought — no swaps needed, no hidden ingredients to second-guess. The pan juices alone are worth spooning over every slice, and a scatter of fresh parsley and a squeeze of lemon at the end keeps everything bright against all that richness. This is the kind of dish that makes a table go quiet in the best possible way.
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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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