Seed Oil Free Greek Roast Lamb with Lemon and Herbs
Few roasts deliver the kind of deep, soul-satisfying flavor that a slow-braised leg of lamb does, and this Greek-inspired version is genuinely spectacular. Garlic slivers are pressed directly into the meat before it gets blanketed in a fragrant paste of fresh oregano, rosemary, thyme, lemon zest, and extra-virgin olive oil — the kind of marinade that perfumes your whole kitchen overnight. Every drop of fat in this recipe comes from that single, clean source of olive oil, so there's no need to scrutinize labels or worry about hidden industrial oils sneaking into your Sunday roast. The lamb braises low and slow in bone broth and lemon-scented liquid until it's pull-apart tender, then gets a final blast of high heat to develop a deeply golden, caramelized crust that looks like it came out of a taverna in the Greek countryside. Resting the meat before carving lets all those herb-and-citrus juices redistribute, so every slice is as succulent as the last. Spoon the pan juices generously over the top, scatter with fresh parsley, and serve with lemon wedges for a centerpiece dish that's as impressive as it is straightforward to pull off.
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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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