Greek Lamb with Herbs and Garlic

Prepare a Greek-style lamb dinner and marinate a leg of lamb in a mixture of red wine, olive oil, garlic, lemon juice, and rosemary. For extra flavor, toss sprigs of fresh rosemary over the coals to create a fragrant smoke. You can cook by following step 2, 1 day ahead; cover the lamb and refrigerate.
Wash and dry the lamb; remove any excess fat from the surface. Use a small, sharp knife to make incisions about 1/2 inch wide and deep all over the lamb and insert the garlic cloves into them.In a 9-by-13-inch non-corrosive baking dish or large bowl, combine the wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the lamb and turn it over so that it is completely covered with the marinade. Cover the lamb and refrigerate, turning occasionally, for at least 2 hours or a maximum of overnight.Remove the lamb from the marinade and place on a greased barbecue grill on a hard layer of medium coals or on a gas grill over medium heat (you can hold your hand just above the grill level for only 4-5 seconds). If cooking over coals, if desired, toss rosemary sprigs from the marinade over the coals for a fragrant smoke. Discard the marinade. Close the barbecue lid. Cook the lamb, turning once, until the thermometer placed in the center of the thickest part shows 135 ° for medium-deep-fried (still slightly pink; cut for dough), 20 to 35 minutes; thin pieces are well-browned.Transfer the lamb to a cutting board or platter, cover lightly with foil to keep warm, and let stand for 10-15 minutes. Thinly slice the meat and sprinkle with salt and pepper to taste.Note: A nutritional analysis is provided for each serving.