High Fructose Corn Syrup Free Roast Leg of Lamb with Lemon and Oregano
Total time10 hr 25 min
Prep time25 min
Cook time2 hr
4.6(12)
About FigFig 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
- 1 bone-in leg of lamb (6–7 lb), trimmed of excess fat
- 6 cloves garlic, thinly sliced
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp dried oregano
- 1 tsp dried rosemary
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
For serving
- lemon wedges, for serving (optional)
- fresh oregano sprigs, for serving (optional)
Instructions
- 1
In a small bowl, stir together the olive oil, lemon juice, lemon zest, dried oregano, dried rosemary, kosher salt, and black pepper until a loose paste forms.
- 2
Using a small knife, cut 20–24 slits about 1 inch deep all over the surface of the lamb. Press a slice of garlic into each slit.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!