Carrageenan 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 does, and this Greek-inspired version is genuinely hard to beat. Garlic slivers are pressed directly into the meat before a fragrant paste of olive oil, fresh lemon, 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 a final blast of high heat gives the surface that gorgeous caramelized crust. For anyone navigating carrageenan concerns, this recipe is naturally free of the processed thickeners and additives that sneak into so many store-bought broths and marinades — just whole ingredients you can verify yourself. Pan juices spooned over the carved meat and a scatter of fresh parsley bring everything together in the most unfussy, celebratory way. This is the kind of dish that makes a Sunday feel like a real occasion.
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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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