Instructions: In small bowl, combine wine, olive oil, sherry, soy sauce, rosemary, thyme, and garlic. Place lamb in large zipper-top bag. Add wine mixture; seal bag. Refrigerate 12-24 hours, turning occasionally. Preheat broiler.

Drain meat; place in broiler pan, opening up flat. Broil 6-inches from heat source, for 30-35 minutes for medium rare, turning occasionally and basting with marinade. Remove from broiler; let stand for 5 minutes before carving.

Serves 6-8 people.

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