Ingredients
Method
1.Pierce lamb in eight places with a sharp knife and push garlic and half the rosemary into cuts. Sprinkle lamb with salt and rub with oil. Cover and refrigerate for 3 hours or overnight.
2.Meanwhile, soak 2 handfuls (225g) of smoking wood chips in a large bowl of water for 2 hours.
3.Cook lamb, uncovered, on a heated oiled barbecue for 3 minutes or until browned all over.
4.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 and rest meat for 10 minutes before carving.
