Mustard 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. Garlic slivers are pressed deep into the meat before a fragrant paste of olive oil, lemon juice, 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, coaxing the meat into fork-tender, pull-from-the-bone territory, while a final blast of high heat caramelizes the surface to a gorgeous, deeply golden crust. Bone broth and lemon rounds pooled in the bottom of the pan keep everything moist and create pan juices worth spooning over every single slice. For anyone navigating a mustard sensitivity, this recipe is a natural fit — the herb paste is built entirely on citrus, olive oil, and spice, with zero need for condiments or marinades that typically sneak mustard in. Scattered with fresh parsley and served with extra lemon wedges, it's the kind of showstopper that looks like it took serious skill but really just rewards a little patience.
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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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