A combination of cooking lamb Greek-style with the Aussie twist of beer and rosemary. This is cooked in the smoker, but it can also be slow-roasted in the oven.
When I was ten, we travelled to Greece and it was the first time I had corn grilled over the coals, from a street vendor in Athens. I remember that first taste of sweet, chewy, charcoaled sweetcorn and the delight…