Men's Journal


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.

- Recipe and photo provided by Derek Wolf and overthefir­


Serves about 10

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

SPECIAL EQUIPMENT: Campfire cooking tripod, preferably castiron, available at outdoors stores and online; butcher’s hook; meat thermomete­r.

1. Use sharp knife to score about a dozen slits all over outer fat layer of leg of lamb.

2. In blender, mix all other ingredient­s until smooth. Place lamb into foodsafe container and pour marinade over. Place in refrigerat­or at least 4 hours, ideally overnight. Rotate leg every few hours to marinate evenly.

3. Use an existing fire ring or construct a camping-style ring with large rocks. Start fire and let settle to medium-high blaze, about 325°F. Position tripod and attach chain and hook to exposed bone so that leg hangs about 2 feet from fire. Place cast-iron skillet underneath filled with carrots and potatoes to cook in fat drippings.

4. Let lamb roast 1 hour until browned, adding wood as needed to maintain temperatur­e. Rotate leg and roast 1 more hour. Once fully browned, baste with drippings and rotate every 30 minutes for about 2 hours more, until internal temperatur­e reads 145°F on thermomete­r.

5. Once done, pull off fire and let rest 15 minutes. Slice leg about ½-inch thick and serve with carrots, potatoes, and, if desired, tortillas.

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