Leg of lamb with myrtle and garlic

Name: Leg of lamb with myrtle and garlic
Total time: 2 h
Yield: 6 people
Ingredients: 1 leg of lamb (± 2 kg); 10 sprigs of myrtle; 6 garlic cloves; 3 tablespoons olive oil; 200 ml dry white wine; salt and pepper

Updated on 9 October 2026

Makes: 6 people
Time: 2 hrs
From: Common myrtle

Ingredients

1 leg of lamb (± 2 kg)
10 sprigs of myrtle
6 garlic cloves
3 tablespoons olive oil
200 ml dry white wine
salt and pepper

Method

Preheat the oven to 180 °C. Make small cuts in the meat with a knife and push in slivers of garlic and myrtle leaves.
Rub the meat with olive oil, salt and pepper and lay it on a bed of myrtle sprigs in a roasting tin.
Pour in the wine and roast for 1 hr 15 to 1 hr 30 for pink meat, basting now and then.
Leave to rest for 15 minutes under foil before carving.

Storing: 3 days in the fridge; lovely cold in a sandwich.