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.