Garlic and rosemary smoked lamb

Prep 0 h : 0 m
Cook 1 h : 30 m


  • 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 1ΒΌ hours for medium, or until cooked as desired.

    Sprinkle with remaining rosemary, cover loosely with foil; rest meat for 10 mins before carving.