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 2
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)
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
