Hazelnut Free Greek Roast Lamb with Lemon and Herbs

Few centerpiece roasts deliver the kind of deep, herb-scented satisfaction that a slow-roasted leg of lamb does, and this Greek-inspired version is genuinely hard to beat. Garlic slivers are pressed directly into the meat before a fragrant paste of olive oil, fresh lemon, oregano, rosemary, thyme, turmeric, and ginger gets rubbed into every crevice — then the whole thing rests overnight so those flavors have time to really sink in. The long, covered roast at low heat does the heavy lifting, braising the lamb in bone broth until it's pull-apart tender, while a final blast of high heat caramelizes the surface into something beautifully golden and a little crispy at the edges. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about unexpected additions hiding in a spice blend or marinade. The pan juices, brightened by lemon rounds and rosemary sprigs that roast alongside the meat, make a ready-made sauce you'll want to spoon over everything on the plate. Finished with fresh parsley and a squeeze of lemon, it's the kind of dish that looks and tastes like you spent all day in the kitchen — even though most of that time was completely hands-off.

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