Recipe: Camp Oven Roast Lamb

You can't own a camp oven and not cook a roast! This Roast Lamb recipe is a staff favourite.

Ingredients:

• Leg of lamb (approx. 1.6kg – 1.8kg)
• 6 garlic wedges, cut in half
• 6 rosemary sprigs
• ½ cup water
• Salt, to taste
• Veggies of choice

Equipment Needed:

• 9 or 12 Camp Oven
• Large knife

Method:

1. Pre-heat your camp oven
2. Take lamb out of the fridge about 10 minutes before cooking. Trim an excess fat.
3. Make 12 or so small incisions on the outer edge of the lamb and slot in fresh garlic. Rub with sale to taste.
4. Lay rosemary on top and place lamb on trivet in camp oven. Add ½ cup of water to the bottom.
5. Put the lid on the oven and cook over low heat coals for 1hr 45mins. Check with a skewer every 30-40mins.
6. Place hot coals on the lid for the last 20mins of cooking.
7. Serve with veggies of choice.