Gelatin Free Greek Roast Lamb with Lemon and Herbs
This is the kind of centerpiece roast that fills the whole house with the scent of garlic, lemon, and herbs before it even hits the table. A bone-in leg of lamb gets studded with garlic slivers and blanketed in a fragrant paste of olive oil, fresh oregano, rosemary, thyme, lemon zest, and warm spices like turmeric and ginger — then left to marinate overnight so every layer of the meat absorbs that brightness. The long, covered roast at low heat does the heavy lifting, braising the lamb in bone broth and lemon rounds until it's pull-apart tender, while a final blast of high heat caramelizes the surface into something deeply golden and irresistible. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — it's just honest, whole-food cooking from start to finish. The pan juices alone are worth mopping up with something crusty, and a scatter of fresh parsley and a squeeze of lemon at the end keeps everything tasting alive and vibrant. It's a showstopper that rewards patience, and the overnight marinade means most of the work is done long before guests arrive.
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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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