Garlic and rosemary smoked lamb
1kg boned, rolled lamb loin
4 cloves garlic, halved
2 tbsp fresh rosemary sprigs
1 tsp sea salt flakes
1 tbsp olive oil
2 handfuls (225g) smoking wood chips
Barbecue smoker box
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.
Meanwhile, soak smoking chips in a large bowl of water for 2 hours. Cook lamb, uncovered, on a heated oiled barbecue for 3 mins or until browned all over. 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 mins before carving.