Cinnamon Free Greek Roast Lamb with Lemon and Herbs
Slow-roasted lamb doesn't get much more satisfying than this — a bone-in leg studded with garlic slivers, slathered in a bright herb paste, and left to turn deeply golden and caramelized in the oven. The marinade leans hard on fresh oregano, rosemary, thyme, and a generous hit of lemon, so every bite is fragrant and boldly flavored without relying on any warming spices that can sneak into traditional Greek-style recipes. Turmeric and ginger step in to add gentle depth and color, keeping the flavor profile interesting while staying completely free of the one spice that so often shows up uninvited in lamb dishes. The overnight rest in the fridge is where the magic really happens — the paste works its way into every slit and crevice, meaning the flavor goes all the way to the bone. A long, covered roast in bone broth keeps the meat impossibly tender before a final blast of high heat crisps up that gorgeous, herb-crusted exterior. Resting the lamb before carving lets the juices redistribute, so when you finally slice into it, everything stays succulent and rich. Finished with a spoonful of pan juices, fresh parsley, and a squeeze of lemon, this is the kind of centerpiece roast that makes the whole table go quiet.
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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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