Greek Lamb with Herbs and Garlic Recipe – Sunset Magazine

Ingredients

• 1 leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.)
• 4 cloves garlic, cut into thin slivers
• 1 cup dry red wine
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons cream sherry
• 1 tablespoon chopped fresh thyme leaves
• 5 sprigs (4 to 6 in. long) fresh rosemary, rinsed
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper