Chicken Free Greek Roast Lamb with Lemon and Herbs

This is the kind of centerpiece roast that fills the whole house with an intoxicating aroma long before it ever hits the table. A bone-in leg of lamb gets studded with slivers of fresh garlic pressed deep into the meat, then blanketed in a bright, herbaceous paste built from olive oil, lemon zest, oregano, rosemary, thyme, turmeric, and ginger — a combination that is bold without being fussy. An overnight rest in the refrigerator lets all of those flavors sink in, so by the time the lamb hits the oven it is already deeply seasoned to the bone. The low-and-slow braise in bone broth keeps the meat impossibly tender, while a final blast of high heat caramelizes the surface into something golden and slightly crisp at the edges. Every ingredient here is straightforward and naturally free of poultry in any form, so there is no need to scrutinize labels or swap anything out — the recipe simply works as written. Finish with a spoonful of the fragrant pan juices, a scatter of fresh parsley, and a squeeze of lemon, and you have a showstopping meal that tastes like it took far more effort than it did.

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