Breastfeeding Friendly Greek Roast Lamb with Lemon and Herbs
Few things feel more nourishing than a slow-roasted leg of lamb perfumed with garlic, lemon, and a generous handful of fresh herbs — and this recipe delivers exactly that kind of deeply satisfying, pull-from-the-bone tenderness. The overnight herb paste, built from olive oil, oregano, rosemary, thyme, and bright lemon zest, gives the meat time to absorb every layer of flavor before it ever hits the oven. Bone broth is used as the braising liquid, which means the pan juices you spoon over at the end are genuinely rich and restorative — a real bonus when your body is working hard. Turmeric and ginger add a subtle warmth to the paste that feels both grounding and a little unexpected in a classic Greek-style roast. The two-stage roasting method — low and slow under foil, then uncovered at high heat — ensures the meat stays incredibly moist while still developing that gorgeous caramelized crust on the outside. Fresh parsley and lemon wedges at the table keep everything bright and vibrant. It's the kind of centerpiece meal that feels celebratory but is genuinely built to support you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedfresh parsley
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!