GET A LEG UP
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
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.