The fire pit is for more than just aesthetics and as Francis Malman would testify to this is real open-fire cooking and with a tripod attachment you are set for all manner of cooks.
What’s not to like in succulent lamb infused with garden-fresh herbs, gently swaying and rendering over a crackling fire, causing smoke signals of flavours.
The Magic of the Hanging Method
The hanging method of cooking is an age-old technique yet undiminished in its ability to infuse meat with a delicate balance of smokiness and tender succulence. The gentle heat allows for an even cook, transforming our choice cuts of lamb into a masterpiece that's crispy on the outside, and meltingly tender within.
Preparing the Lamb
Our lamb will be the centrepiece, draped in a tapestry of herbs that complement its rich, gamey notes. It's not just about taste, though. It's about how the hanging method enables the fat to render slowly, basting the meat continuously in its flavoursome juices.
Ingredients for the Herb Rub:
1/3 cup of fresh mint, finely chopped
1/4 cup of fresh rosemary, finely chopped
1/4 cup of olive oil
5 cloves of garlic, minced
Zest of one orange for a citrusy lift
2 tablespoons of Dijon mustard
1 tablespoon of honey for a touch of sweetness
Sea salt and cracked black pepper to taste
Method:
Herb Rub Creation: In a bowl, blend the mint, rosemary, olive oil, garlic, orange zest, Dijon mustard, honey, sea salt, and pepper to create a paste.
Dressing the Lamb: Massage the herb rub onto your lamb, ensuring it's evenly covered. Allow the lamb to marinate for at least 4 hours, letting the symphony of herbs and spices penetrate deep into the fibres of the meat.
Setting the Stage: Light your fire pit, creating a bed of glowing coals. Position the hanging attachment (tripod) securely over the flames.
The Dance Begins: Suspend the herbed lamb from the tripod. The distance from the coals should allow the meat to cook slowly, embracing the smoke as it turns a mouthwatering golden brown.
Time and Patience: Depending on the size of the lamb cut, cooking can take up to several hours. This slow process ensures the meat remains moist while developing a beautifully charred exterior.
The Grand Finale: Once the lamb reaches the desired doneness, remove it from the fire and let it rest, before carving.
Serving the Feast
Depending on your cut carve the lamb into thick slices. Serve with a side of charred vegetables, and perhaps a bold red wine that echoes the depth of the flavours.
