Recipe for cooking on a firepit

Firepit lamb chops

Cooking simple food over the embers of a wood fire in a firepit is a skill that should be learnt by any aspiring outdoor cook

Serves two

• 4 lamb chops
• Salt and freshly ground black pepper
• 4 sprigs rosemary and thyme
• Flat leaf parsley
• 2 garlic cloves
• Juice of lemon
• 2 tbsp sea salt
• extra virgin olive oil
• 2 anchovy fillets from a can (optional)

How to…

To make the herb baste, blitz all the ingredients together in a food processor or using a hand blender until you have a coarse paste.

Season the chops to taste and grill over the embers of the silver-birch fire, searing each side for a few minutes until caramelized. As you turn the chops, brush the hot surface with the herb baste.

Check the chops are cooked through to an internal temperature of 60°C (140°F) – you want them to be slightly pink and juicy. Remove the chops from the grill and let rest with a little more baste brushed over before serving.

Read the book for more delicious firepit recipes in: Food and Fireby Marcus Bawdon (Dog ‘n’ BoneBooks, £14.99)

Rusty Cast Iron Firebowl, £225| Leini Metal Cooking Dish, £60| Karlo Firepit with Grill, £250| Leini Stainless Steel Skewer Set,£30| Leini Firebowl, £325