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
- 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.