Xanthan Gum Free Greek Roast Lamb with Lemon and Herbs
Few centerpiece roasts deliver the kind of deep, soul-satisfying flavor that a slow-braised leg of lamb does, and this Greek-inspired version is genuinely hard to beat. Garlic slivers are pressed directly into the meat before a fragrant paste of olive oil, fresh lemon, 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 submission before a final blast of high heat caramelizes the surface into something beautifully golden and aromatic. Every single ingredient here is naturally free of thickeners and stabilizers, so there's nothing to scrutinize on a label or swap out — just honest, whole-food cooking from start to finish. The pan juices, enriched by bone broth and bright lemon rounds, make a natural, glossy sauce without any added binders whatsoever. Finished with fresh parsley and a squeeze of lemon, this is the kind of showstopper that looks like it took serious culinary 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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