Citric Acid Free Greek Roast Lamb with Lemon and Herbs

Total time11 hr 55 min

Prep time25 min

Cook time3 hr 30 min

Citric Acid Free Greek Roast Lamb with Lemon and Herbs

Roast lamb this fragrant and tender feels like a celebration the moment it comes out of the oven — golden and caramelized on the outside, falling-off-the-bone soft within. The herb paste is built from fresh oregano, rosemary, thyme, turmeric, and ginger whisked together with olive oil and real lemon juice, so every bite carries that bright, aromatic punch without relying on any processed additives or packaged seasonings that could sneak in unwanted ingredients. Garlic slivers pressed deep into the meat ensure flavor runs all the way through, not just across the surface. A long, covered braise in bone broth does the heavy lifting, breaking down the lamb slowly before a final blast of high heat crisps the exterior to a deep, gorgeous brown. For anyone navigating sensitivities around manufactured citric acid — commonly used as a preservative in broths, spice blends, and marinades — this recipe keeps things clean by calling for homemade or carefully sourced bone broth and fresh lemon as the only acidic element. The overnight marinade is worth every minute of patience; it transforms a simple leg of lamb into something that tastes like it took far more effort than it actually did. Finish with a scatter of fresh parsley and a squeeze of lemon at the table, and you have a showstopper that's as unfussy as it is impressive.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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