Have butcher bone & butterfly the leg of lamb. Place in a container large enough to hold the lamb.
Cut slits in the meat & add the slivers of garlic. Sprinkle the lamb with the fresh rosemary, (dried rosemary may be used if fresh is unavailable.) Pour the bottle of Kraft dressing over the meat, cover & marinate overnight.
Place on the barbeque grill & cook just like a steak, medium rare to medium. When cooked, slice on an angle & serve.