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
How to Make It
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.
In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to completely coat with marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.
Lift lamb from marinade and spread out flat on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand just above grill level only 4 to 5 seconds). If cooking over charcoal, drop rosemary sprigs from marinade onto coals for aromatic smoke, if desired. Discard marinade. Close barbecue lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135° for medium-rare (still slightly pink; cut to test), 20 to 35 minutes; thin parts will be well done.
Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10 to 15 minutes. Slice meat thinly and sprinkle with salt and pepper to taste.