How to cook a leg of lamb on a fire pit

Butterflied Leg of Lamb with Preserved Lemons

What you’ll need:

• 2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored
• For the marinade:
• 4 tbsp chopped fresh thyme leaves
• 2 preserved lemons, chopped, pips discarded
• 1 tbsp drained capers, chopped
• 4 garlic cloves, crushed
• 4 tbsp rapeseed oil
• 1 tbsp runny honey
• For the lemon dressing:
• 2 tbsp chopped fresh thyme leaves
• 1 garlic clove, crushed
• 2 preserved lemons, finely chopped, pips discarded
• 6 tbsp rapeseed oil
• 4 heaped tbsp chopped fresh parsley
• 1 tbsp runny honey
• Salt and freshly ground black pepper

Directions

• Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows.
• Make sure the fire pit has burnt down slightly; spread the coals around the pit to create an even layer.
• Thread the lamb through 2 – 3 skewers, to form a criss-cross, which will help keep the lamb flat.
• Place over the fire pit and allow to roast for 30 – 40 minutes, turning several times during cooking, and brushing with the marinade during the cooking.
• Allow the lamb to rest for 10 minutes before carving.
• To make the dressing, put all the ingredients into a bowl and mix, check for seasoning.
• Carve the lamb into slices and serve hot with the lemon dressing.