Recipe

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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Ingredients

  • 1 kilogram boned, rolled lamb loin
  • 4 clove garlic, halved
  • 2 tablespoon fresh rosemary sprigs
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil

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.