Low FODMAP Roast Leg of Lamb with Lemon and Oregano
Total time10 hr 25 min
Prep time25 min
Cook time2 hr
4.6(12)
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Learn more →Ingredients
6 servings
- 1 bone-in leg of lamb (6–7 lb), trimmed of excess fat
- 6 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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.
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