We all love getting outside and enjoying a good campfire, whether it’s on a camping trip, or in your own backyard with the family. To take full advantage of that campfire and the delicious smokiness it can add to your cooking, Ed shows you how to master some spring lamb over the open fire. But so he doesn’t overcook it, Ed’s hanging the lamb above the fire, heating it slowly and allowing the smoke to infuse. It’s probably something you haven’t tried before, but now is the time to give it a go.
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Ingredients
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Get the full recipe in the November 2021 issue of Better Homes and Gardens
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