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.
Garlic & rosemary smoked lamb
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
- 225g smoking wood chips
Instructions
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.
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