Lactose Free Greek Roast Lamb with Lemon and Herbs
Few centerpiece roasts deliver this kind of drama and depth without a single drop of dairy anywhere near the pan. The magic here comes from a fragrant herb paste — olive oil, fresh lemon, oregano, rosemary, thyme, turmeric, and ginger — rubbed deep into the meat and left to work overnight, so every slice is perfumed all the way through. Slivers of garlic pressed into slits across the leg ensure that bold, savory punch reaches the very heart of the roast. A long, slow braise in bone broth keeps everything impossibly tender before a final blast of high heat caramelizes the surface to a gorgeous, golden crust. The pan juices collect all those herby, lemony drippings and double as a natural sauce — no cream, no butter, nothing to thicken or enrich beyond what the lamb itself provides. It's the kind of showstopper that looks like it required professional training but really just rewards patience and a good overnight marinade. Finish with fresh parsley and a squeeze of lemon, and you have a table-silencing roast that happens to be completely dairy-free without any compromise in richness or flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!