I don’t know if I have ever experienced such a cool way to cook a dish as when I made this recipe, meat cooked in the heat from a volcano. But even if you don’t have a volcano, the dish is wonderful – with a wonderful balance between the deep, gamey meatiness of the lamb, the sweetness of the leek and the aromatic angelica. If you can’t find angelica, you can sauté a little bit of chopped celery with a little thyme and a teaspoon of honey. It’s not completely the same, but very good nonetheless.
Serves 2 as main course, 4 as a starter
Take the meat out of the fridge about 1 hour before cooking it.
Light a BBQ kettle grill, with one hot zone and one slightly cooler zone.
Divide the leek into four pieces and pack the pieces into a double layer of aluminum foil. Place them directly over the coals.
Cut a checked pattern in the layer of fat on the meat. Cook over high, direct heat for a few minutes until the meat is nicely brown all over. Transfer the meat to the indirect cooking zone, put the lid on, and allow it to continue cooking for a further 4-5 minutes until the core temperature is somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Allow it to stand for a few minutes before cutting it.
Fish out the leek using BBQ tongs. It should be fairly burnt on the outside and soft inside.
Cut the meat into slices and arrange on plates with the burnt leeks and pickled angelica. Finish by sprinkling with a bit of salt.