Butterflied Lamb Balkans style.
First get your Pekka out, if you don't have a Pekka make one by cutting a small metal beer barrel in half and finding a tray that will fit inside.
Marinade your lamb in evoo, lemon juice and garlic over night, prick all over and stick slivers of salted anchovies in the slits, it should be salted sardines but I doubt you will be able to find them.
Build a good hardwood fire and let it burn till it starts making a lot of embers.
Place big potatoes, onions half garlic heads and a good selection of root veg in the tray and dress with evoo, salt and a lot of pepper, sit your lamb on top, squeeze lemon juice over it.
Rake out of the fire a good thick base of embers and put your tray on top then cover with the Pekka, using a shovel cover the top of the pekka with embers.
Next get a chair a few beers and the Sunday news, papers sit next to the fire, using a rake and a shovel keep replenishing the embers. About 3 to 4 hours at wood mark 5 should do