Garlic And Rosemary Smoked Lamb - cooking recipe

Ingredients

1 (2 1/4 lb) deboned, rolled lamb loin
4 cloves garlic, halved
8 sprigs fresh rosemary
1 tsp dried chili flakes
1 tbsp olive oil
9 oz smoking chips

Preparation

Pierce lamb in 8 places with a sharp knife. Push garlic and rosemary into cuts. Sprinkle lamb with chili flakes and rub with oil. Cover and chill for 3 hours, or overnight.
Soak smoking chips in a large bowl of water for 2 hours.
Preheat grill and oil grates. Grill lamb until browned all over. Place drained smoking chips in a smoke box on grill next to lamb. Place lamb over indirect heat and cover grill. Cook for 40 mins, or until cooked to your liking.