Ingredients:

3-4 lb butter-flied leg of lamb
½ tsp pepper
1 tsp salt
1 cup of dry sherry
3 tbsp olive oil
4 finely chopped garlic cloves
2 tbsp chopped rosemary leaves

Directions:

Cook oil and rosemary together for 2 minutes. Stir in sherry, salt, and pepper. Add sherry and ingredients in glass bowl and add lamb. Heat grill for direct heat. Grill lamb for 30-35 minutes, 160F. Brush with marinade every 10 minutes. 0 carbs