Lamb can easily be spoiled by too much smoke, and needs to be served pink to retain its juiciness so the solution is to lightly smoke it before briefly grilling it over intense, direct heat.

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. For this recipe you need to prepare a fragrant rub for the lamb, this amount will be sufficient to coat 2 whole lamb neck fillets.

Place all the ingredients in a mortar and grind together with a pestle until you have a paste.

Divide the rub between the two neck fillets and coat evenly all over.

Cover lightly with cling film and leave in the fridge for a couple of hours.

*This recipe is suitable for beginners

Smoking Method:

Preheat a grill or BBQ to hot. Add cherry bisquettes to the Bradley Smoker stack and set the cabinet temperature to 100°C.

Once the temperature is reached and the cabinet is smoke filled place the fillets onto the middle rack and smoke for 12-15 minutes.

Remove and transfer immediately to the hot grill/BBQ, turning regularly for about 10 minutes until the meat is browned but springy when pressed.

Remove and wrap loosely in foil to rest for 15 minutes before carving.

And on a warm July evening, what could be better with your smoked and grilled lamb than some colourful and flavoursome Mediterranean vegetables and a handful of plump olives?

Whilst the lamb was being smoked I already had chunks of 1 red ramiro pepper, 1 yellow ramiro pepper, 1 medium courgette (halved and sliced), 1 aubergine (trimmed and cut into 2.5cm dice), and 1 small red chilli (seeded and finely chopped) being stir fried in 2tbsp of olive oil over high heat.

Once colouring and tender, add 2 diced fresh tomatoes, a handful of black olives, plenty of seasoning and fresh basil tips.

To Serve:

Divide between 4 plates.

Remove the lamb fillets from the foil and cut into 2cm slices.

Divide between the plates and drizzle with the accumulated meat juices from the foil package.

Serve immediately with crusty bread.