Eosinophilic Esophagitis Friendly Greek Roast Lamb with Lemon and Herbs

Few dishes feel as celebratory as a slow-roasted leg of lamb, and this version delivers that showstopper quality without the usual ingredient landmines that make eating with eosinophilic esophagitis such a careful exercise. The herb paste — built from olive oil, fresh lemon, oregano, rosemary, thyme, turmeric, and ginger — is fragrant and deeply savory, and it gets pressed right into the meat alongside slivers of garlic for flavor that goes all the way through. There are no dairy products, no grains, no eggs, no soy, and no nuts anywhere in this recipe, which means it sidesteps the most common triggers in one clean sweep. The long covered roast in bone broth keeps the lamb incredibly moist and tender before a final blast of high heat caramelizes the surface into something genuinely gorgeous. Resting the meat before carving lets all those herb-and-lemon juices redistribute, so every slice is as good as the last. Spooning the pan juices over the top and finishing with fresh parsley and a squeeze of lemon keeps things bright and simple right to the plate.

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