Garlic and rosemary smoked barbecue lamb loin

All you need is five ingredients to create this succulent lamb loin recipe. Relying on the humble barbecue and smoker box to create a rich, juicy and flavourful result, this simple yet impressive dish will be a game-changer this summer.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • 24 hrs marinating
  • Serves 6
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  • 1 kilogram boned, rolled lamb loin
  • 4 clove garlic, halved
  • 2 tablespoon fresh rosemary sprigs
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil


  • 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.