Coconut Free Greek Roast Lamb with Lemon and Herbs
Few centerpiece roasts feel as celebratory as a slow-braised leg of lamb perfumed with garlic, lemon, and a generous handful of fresh herbs. Slivers of garlic are pressed deep into the meat before it gets blanketed in an olive oil paste built from oregano, rosemary, thyme, turmeric, and ginger — a combination that smells extraordinary the moment it hits the oven. An overnight marinade gives all those flavors time to sink in, so by the time the lamb roasts low and slow in bone broth with lemon rounds and rosemary sprigs, the result is fall-off-the-bone tender with a deeply caramelized crust. Every single ingredient here is straightforwardly plant- or animal-based, so there's no need to scrutinize labels for hidden tropical oils or derivatives that can sneak into spice blends and store-bought broths. The final blast of high heat transforms the surface into something golden and almost lacquered, while the pan juices make a natural, glossy sauce that needs nothing added. A scatter of fresh parsley and a squeeze of lemon at the table keeps everything bright and clean. This is the kind of roast that makes a table go quiet in the best possible way.
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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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