Garlic & rosemary smoked lamb

This garlic and rosemary smoked lamb is everything you’ve ever wanted in a lamb dish. A tasty option to feed many! 

 

TOTAL TIME 1 hour 30 minutes + refrigeration / SERVES 6 

INGREDIENTS

• 1 kg boned, rolled lamb loin
• 4 garlic cloves , halved 
• 2 tbsp fresh rosemary sprigs 
• 1 tsp sea salt flakes 
• 1 tbsp olive oil 
• 225 g smoking wood chips 

METHOD

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 bowl of water for 2 hours. 

COOK lamb, uncovered, on a heated oil barbeque until browned all over. Place drained smoking chips in a smoker box on the barbeque next to lamb. Cook lamb in a covered barbeque, using indirect heat, for 1 ¼ hours for medium, or until cooked as desired. Sprinkle with remaining rosemary, cover loosely with foil; rest meat for 10 minutes before carving. 

FOOD TEAM TIP: This is a very easy recipe to double or triple to feed a crowd. Or barbeque one piece to eat on the day and a second to eat over the following few days. 

Made this tasty lamb recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

ALSO SEE: Minty roast leg lamb mustard seeds

Minty roast leg of lamb with mustard seeds

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