Nickel Allergy Friendly Greek Roast Lamb with Lemon and Herbs

Total time11 hr 55 min

Prep time25 min

Cook time3 hr 30 min

Nickel Allergy Friendly Greek Roast Lamb with Lemon and Herbs

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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