Dinner ideas

Garlic and rosemary smoked lamb

Garlic and rosemary smoked lamb is delicious served cold the next day, as well as while still hot.
Rob Palmer/Stephanie Souvlis

Garlic and rosemary smoked lamb




1.Pierce lamb in eight places with sharp knife. Push garlic and rosemary into cuts. Sprinkle lamb with chilli, rub with oil. Cover, refrigerate 3 hours or overnight.
2.Soak smoking chips in large bowl of water 2 hours.
3.Cook lamb, uncovered, on heated oiled barbecue until browned all over. Place drained smoking chips in smoke box on barbecue next to lamb.
4.Cook lamb in covered barbecue, using indirect heat and following manufacturer’s instructions, 40 minutes, or until cooked as desired.

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