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


  • 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.

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