Tested till perfect Garlic and Bacon-Stuffed Leg of Lamb with Rosemary
Photography by Matthew Kimura

Garlic and Bacon-Stuffed Leg of Lamb with Rosemary

Rosemary and lamb are a match made in heaven. Editor-in-chief Susan Antonacci loves to serve lamb, and here she shares one of her favourite recipes – a perfect welcome to spring.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 1short cut leg of lambshort cut legs of lamb, (about 4 lb/2 kg)
  • 6 6garlic clovegarlic cloves, slivered
  • 2 slices 2slicesbacon, chopped
  • 2 tbsp 2tbspextra virgin olive oil
  • 1 tbsp 1tbspchopped fresh rosemary
  • 1 tsp 1tspsea salt or salt
  • 1 tsp 1tspcracked black pepper
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Watch us cook! Step into the Test Kitchen and we'll show you how to prepare a stunning Rack of Lamb in our 3 minute video >>

Using sharp knife, remove thin membrane from lamb. Cut tiny slits all over lamb; insert garlic slivers and bacon. Brush oil over lamb. Sprinkle with rosemary, salt and pepper.

Roast on rack in roasting pan in 325°F (160°C) oven for 1 hour and 40 minutes to 2 hours or until meat thermometer registers 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Remove to cutting board; tent with foil and let stand for 15 minutes.

Skim fat from pan drippings. Add 1/2 cup (125 mL) water to pan; bring to boil, scraping up brown bits. Strain and keep warm.

Place lamb with meatier portion facing up. Grip shank end firmly with towel. Cutting down to bone, cut 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut slices from bone. Turn lamb so remaining meaty portion faces up. Carve as for first side. Arrange on platter; pour pan juices over top.

Nutritional Information Per serving: about

cal 445 pro 43g total fat 29g sat. fat 11g
carb 1g fibre 0 chol 139mg sodium 523mg

% RDI:

calcium 2 iron 28 vit C 2 folate 14
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