Recipe

Garlic and rosemary smoked lamb

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.

Apr 30, 2009 2:00pm
  • 50 mins cooking
  • Serves 6
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Ingredients

Garlic and rosemary smoked lamb
  • 1 kilogram boned, rolled lamb loin
  • 4 clove garlic, halved
  • 8 fresh rosemary sprigs
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon olive oil
  • 250 gram smoking chips

Method

Garlic and rosemary smoked lamb
  • 1
    Pierce lamb in eight places with sharp knife. Push garlic and rosemary into cuts. Sprinkle lamb with chilli, rub with oil. Cover, refrigerate 3 hours or overnight.
  • 2
    Soak smoking chips in large bowl of water 2 hours.
  • 3
    Cook lamb, uncovered, on heated oiled barbecue until browned all over. Place drained smoking chips in smoke box on barbecue next to lamb.
  • 4
    Cook lamb in covered barbecue, using indirect heat and following manufacturer's instructions, 40 minutes, or until cooked as desired.

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