Wash the lamb thoroughly and pat it dry with a kitchen towel.

Peel the garlic and cut it into slivers. Using a sharp knife, make deep incisions all over both sides of the lamb.

Insert the garlic slivers into the incisions.

Rub the lamb all over with olive oil, salt, and pepper, then place it in a roasting pan. Drizzle a few tablespoons of olive oil over the top.

Pour the wine into the roasting pan and add a few rosemary needles and marjoram leaves.

Cover the pan with aluminum foil and place it in a preheated oven at 400°F (200°C) for 1 to 1 1/2 hours.

After the first 30 minutes, turn the lamb over to the other side.

Cover again with foil and roast for another 30 minutes, until the lamb is nicely browned.