Shoulder of lamb with mirto

Cooking time: 1 h 30
Difficulty: easy
Spalla agnello al mirto

Preheat the oven to 200 C / 400 F. Rub the lamb with the garlic clove, then cut the cloves in half and dip them in salt. Make six fairly deep incisions in the meat with a small knife and insert half a garlic clove in each. Brush the meat with olive oil and season with salt and pepper. Then place the lamb in a roasting tin, add the oil, half the wine and half the mirto or gin and roast for 30 minutes. Turn the shoulder over and spoon the remaining wine and mirto or gin over it, baste well, return to the oven and roast for a further 30 minutes.

 

Coll. (2010), "The Silver Spoon", Phaidon, 750

Suggested wine
Dogaia
Rosso del Ticino DOC
2016
Fr. 29.00
INGREDIENTS

Serves 4

  • 1.2 kg / 2 1/2-lb shoulder of lamb
  • 3 garlic cloves
  • 2 tablespoons olive oil, plus extra for brushing
  • 5 tablespoons dry white wine
  • 50 ml / 2 fl oz mirto (myrtle liqueur) or gin
  • salt and pepper