The Australian Women’s Weekly Food — November 2017

GARLIC & ROSEMARY

SMOKED LAMB

PREP + COOK TIME 1 HOUR 30 MINUTES
(+ REFRIGERATION & RESTING) SERVES 6

1kg boned, rolled lamb loin
4 cloves garlic, halved
2 tablespoons fresh rosemary sprigs
1 teaspoon sea salt flakes
1 tablespoon olive oil
2 handfuls (225g) smoking wood chips
barbecue smoker box

1 Pierce lamb in eight places with
a sharp knife; push garlic and half
the rosemary into cuts. Sprinkle
lamb with salt; rub with oil. Cover;
refrigerate for 3 hours or overnight.
2 Meanwhile, soak smoking 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; rest meat for
10 minutes before carving.

BARBECUE SAUCE

2 cups (500ml) barbecue sauce

½cup (125ml) beer

½ cup (125ml) pure maple syrup

¼ cup (60ml) apple cider vinegar

1 Using a small knife, trim membrane

from back of ribs. Place ribs on a tray.

Combine spices, salt and sugar in a

bowl. Rub spice mixture over the top

of the ribs. Cover; refrigerate overnight.

2 Soak half the wood chips in a

small bowl of water for 30 minutes;

drain. Combine soaked and remaining

dry chips in a barbecue smoker box.

Place in a preheated medium−hot

(180°C/160°C fan) barbecue, close

barbecue lid; leave for 10 minutes or

until chips begin to smoke.

3 Meanwhile,make barbecue sauce.

Reserve ¾ cup of sauce for serving.

4 Brush ribs with a little of the

remaining sauce; placeon a barbecue

rack overhanging the smoke box in

the barbecue. (Alternatively, place

over a wire rack on the grill side

plate for indirect heat.) Cook ribs,

in a covered barbecue, for 1¾ hours,

brushing with remaining sauce every

15 minutes or until ribs are tender

and darkly glazed.

5 Serve ribs cut into short lengths

with reserved sauce.

BARBECUE SAUCE

Bring ingredients to the boil in

amedium saucepan over high heat.

Reduce heat; simmer for 8 minutes

or until liquid is

reduced and sauce

thickens slightly.

TEXAN SMOKED RIBS

PREP + COOK TIME 2 HOURS 30 MINUTES
(+ REFRIGERATION & SOAKING) SERVES 4

3kg american−style pork ribs
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon flaked sea salt
1 tablespoon brown sugar
2 handfuls (225g) hickory wood chips
barbecue smoker box

TEXAN SMOKED RIBS

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