Capsaicin Free Greek Roast Lamb with Lemon and Herbs
Slow-roasted lamb is one of those dishes that fills the whole house with an aroma so good it feels like a special occasion even on a Tuesday. This version leans into bright Mediterranean flavors — fresh oregano, rosemary, thyme, and an assertive hit of lemon — without a single ingredient that contains capsaicin, so there's no need to audit spice blends or worry about hidden chili derivatives sneaking into your meal. The herb paste is built entirely from scratch, which means you stay in full control of every element going onto the meat. Garlic slivers pressed deep into the leg perfume the lamb from the inside out, while turmeric and ginger add warmth and depth that feel satisfying without any heat. A long, covered braise in bone broth keeps the meat incredibly moist, and the final blast of high heat delivers that gorgeous caramelized crust that makes a roast lamb genuinely showstopping. Resting the meat before carving lets all those juices redistribute, so every slice is tender and full of flavor. Finish with a spoonful of the fragrant pan juices, a scatter of fresh parsley, and a squeeze of lemon for a centerpiece-worthy meal that's as approachable as it is impressive.
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)
- 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!