Garlic & Rosemary Smoked Lamb
smoked lamb.png

PREP + COOK TIME 1 HOUR 30 MINUTES
(+ REFRIGERATION & RESTING)  SERVES 6

1kg boned, rolled lamb loin

4 cloves garlic, halved

2 tablespoons fresh rosemary sprigs

1 teaspoon sea salt flakes

1 tablespoon olive oil

2 handfuls (225g) smoking wood chips

barbecue smoker box

 

1     Pierce lamb in eight places with a sharp knife; push garlic and half the rosemary into cuts. Sprinkle lamb with salt; rub with oil. Cover; refrigerate for 3 hours or overnight.

2     Meanwhile, soak smoking chips in a large bowl of water for 2 hours.

3     Cook lamb, uncovered, on a heated oiled barbecue for 3 minutes or until browned all over. 

4                Place drained smoking chips in smoker box on barbecue next to lamb. Cook lamb in covered barbecue, using indirect heat, for 1¼ hours for medium, or until cooked as desired. Sprinkle with remaining rosemary, cover loosely with foil; rest meat for 10 minutes before carving.