Seeds 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. The technique here is straightforward but deeply rewarding — garlic slivers are pressed directly into slits cut all over the meat, so every slice carries that aromatic punch from the inside out. A bright herb paste made with olive oil, lemon zest, oregano, rosemary, thyme, turmeric, and ginger gets rubbed into every crevice before an overnight rest, giving the flavors time to really sink in. Bone broth and lemon rounds pool in the bottom of the roasting pan during the long, covered braise, keeping the meat incredibly moist and building pan juices worth spooning over every single slice. The final blast of high heat caramelizes the surface to a gorgeous, deeply golden crust that looks like it came out of a Greek taverna kitchen. For anyone navigating a seeds-free table, this recipe is a natural fit — every ingredient is whole, fresh, or simply ground spice, with no hidden seed oils or seed-derived additives to track down and swap out. Finish with fresh parsley and a squeeze of lemon, and you have a showstopper that genuinely needs nothing else.
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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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