Greek Lamb with Herbs and Garlic

Greek Lamb with Herbs and Garlic
Photo by Rachel Weill

Ingredients

  • 5 sprigs (4 to 6 in. long) fresh rosemary, rinsed
  • ¼ cup olive oil
  • About ½ teaspoon salt
  • About ¼ teaspoon pepper
  • 1 leg of lamb (about 6 lb.), boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.)
  • 3 tablespoons lemon juice
  • 1 cup dry red wine
  • + 3 more ingredients
    • 4 cloves garlic, cut into thin slivers
    • 1 tablespoon chopped fresh thyme leaves
    • 3 tablespoons cream sherry

1. Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2 inch wide and deep all over lamb and insert slivers of garlic. 2. In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2...

View full recipe at My Recipes

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