Chestnut 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 can. Garlic slivers are pressed directly into the meat before a fragrant paste of olive oil, 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 in bone broth keeps the meat incredibly tender and juicy, while a final blast of high heat caramelizes the surface into something beautifully golden and a little crispy at the edges. It's the kind of dish that fills the kitchen with an aroma that has everyone hovering near the oven. Because the ingredient list is built entirely around fresh herbs, citrus, and simple pantry staples, there's no need to scan labels or worry about hidden tree nut derivatives sneaking in through a spice blend or marinade. The pan juices, brightened by lemon rounds and rosemary that roast alongside the lamb, make a natural, glossy sauce you'll want to spoon over every slice. Finished with fresh parsley and a squeeze of lemon, this is a showstopper that's as straightforward to pull off as it is impressive to serve.

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