Leg of Lamb with Garlic and Rosemary


1 thawed or fresh leg of lamb (can use ribs or chops)

1 small bottle of Italian salad dressing

Garlic cloves

Fresh rosemary


  1. Place lamb into a zip lock bag and pour one small bottle of Italian salad dressing over lamb. Refrigerate overnight.
  2. In the morning take out let it drip. Insert knife to make several holes in the leg. Insert a garlic clove and fresh rosemary sprig in alternating holes.
  3. Slow cook until done.

Recipe courtesy of Virginia Glover, Hythe, Alberta

Leg Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522