1 thawed or fresh leg of lamb (can use ribs or chops)
1 small bottle of Italian salad dressing
- Place lamb into a zip lock bag and pour one small bottle of Italian salad dressing over lamb. Refrigerate overnight.
- 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.
- Slow cook until done.
Recipe courtesy of Virginia Glover, Hythe, Alberta