Sesame Free Greek Roast Lamb with Lemon and Herbs

Total time11 hr 55 min

Prep time25 min

Cook time3 hr 30 min

Sesame Free Greek Roast Lamb with Lemon and Herbs

Few things feel as celebratory as a slow-roasted leg of lamb perfumed with garlic, lemon, and fresh herbs — and this version delivers all of that in the most satisfying way. Garlic slivers are pressed deep into the meat before it gets blanketed in a fragrant paste of olive oil, lemon zest, oregano, rosemary, thyme, turmeric, and ginger, so every single slice is packed with flavor from the inside out. An overnight marinade does the heavy lifting, meaning the actual day-of effort is minimal for such a showstopping result. The lamb braises low and slow in bone broth and lemon rounds until it's pull-apart tender, then gets a final blast of high heat to develop that gorgeous, caramelized crust. Because every component here is a whole, recognizable ingredient — fresh herbs, citrus, olive oil — there's no need to scan labels or worry about hidden additives sneaking into your meal. Finished with a drizzle of the fragrant pan juices and a scatter of fresh parsley, this is the kind of centerpiece dish that makes a table go quiet in the best possible way.

About Fig

Fig 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
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
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!