Nickel Allergy Friendly Roast Leg of Lamb with Lemon and Oregano

Total time10 hr 25 min

Prep time25 min

Cook time2 hr

Nickel Allergy Friendly Roast Leg of Lamb with Lemon and Oregano

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

1 bone-in leg of lamb (6–7 lb), trimmed of excess fat
6 cloves garlic, thinly sliced
¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.

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!