Leg of Lamb

A large Dutch oven with a rack works best for cooking the lamb in this dish. However, you can use any large baking dish with a rack. Just wrap the lamb in foil to prevent the herbs from burning.

Serves: 10Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Serves: 10


  • 1 bulb garlic
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh mint
  • 1 cup chopped walnuts
  • 1⁄3 cup olive oil, divided
  • 1 leg of lamb (5 lbs.)
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 cup Pinot Noir (or other red wine)


  • Preheat the oven to 350°F. Mince half the garlic. Cut each of the remaining garlic cloves in half. Mince half the rosemary and mint.
  • In a food processor, blend the minced garlic and minced herbs with the walnuts and half the oil.
  • Pierce the lamb with a sharp knife in several places. Insert 1 piece of the garlic, 1 rosemary leaf, and 1 mint leaf in each cut. Rub the herb-nut mixture on the outside of the lamb and season with salt and pepper.
  • Grease a rack with the remaining oil and set in the bottom of a Dutch oven or a baking pan with a tight-fitting lid. Pour the wine into the bottom of the pan. Place the lamb on the rack.
  • Cover the pan tightly and bake for 1 1⁄2 hours. Remove the lid and cook to desired doneness.