Smoked Rosemary-Garlic Lamb
A classic Mediterranean-inspired smoking recipe that combines the powerful aromas of rosemary and garlic with fine beechwood smoke. The lamb is treated with an herb-based curing spice mix that keeps the meat juicy and provides intense seasoning. This recipe is especially suited for leg of lamb or lamb shoulder.
Ingredients(for 1 kg)
Instructions
Preparation and seasoning
30 minutes + 8-24 hoursMix all dry ingredients together. Rub the meat with olive oil and firmly massage in the spice mixture. Stud with garlic slices and marinate covered overnight in the refrigerator.
Setting up the smoker
30-45 minutesPreheat smoker to 110-130 °C. Prepare beechwood as the base wood, have some dry rosemary sprigs ready. Bring the meat to room temperature 45 minutes before smoking.
Smoking
5-8 hoursSmoke the meat at 110-130 °C. Check internal temperature every hour. At 60 °C internal temperature, add a few rosemary sprigs to the smoking chips. Smoke until internal temperature reaches 72-75 °C.
Resting and carving
20 minutesWrap the finished smoked meat in butcher paper and rest for 20 minutes. Slice against the grain and serve with fresh rosemary and garlic butter.
Pro Tip
Place fresh rosemary sprigs directly on the coals or in the smoke box to create a natural herbal smoke note. Do not use too much rosemary as the smoke can quickly become bitter.
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