Not in the mood to man the grill during your next cookout? (Though grilled oysters with nduja butter are always worth it.) If you want your main course to put on a show while you mingle and imbibe, go for this gourmet, easier-than-it-looks showstopper: herb-marinated hanging leg of lamb.
Here’s what you’ll need: A campfire cooking tripod, preferably one that’s cast iron, which are available at outdoors stores and online; butcher’s hook; meat thermometer.
The herb marinade is deceptively simple but insanely flavorful, imparting tanginess from the outside crust down to the bone. Now, as for the cooking method, don’t be intimidated. The key is a consistent flame. You’re letting your equipment do all the work. Just skewer the butcher’s hook through the leg of lamb and position roughly two to three feet over the fire, while keeping the rig and lamb close to the ground for even cooking.
The cast iron under the lamb will catch all those beautiful drippings; add root vegetables, like we suggest in the recipe below, or merely use it to baste the lamb as it cooks.
Recipe and photo provided by Derek Wolf and overthefirecooking.com.
Recipe: How to Make Herb-Marinated Hanging Leg of Lamb
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Makes 10 servings
- 1 whole leg of lamb (bone-in)
- 1 cup white wine
- 1 small white onion, cubed
- 2 Tbsp. sea salt
- 1 Tbsp. black pepper
- 10 garlic cloves
- 2 tsp. red pepper flakes
- 2 tsp. oregano
- 2 tsp. thyme
- 2 tsp. rosemary
- 2 lemons, juiced
- 2 Tbsp. oil
How to make it