Lamb Rack with Stuffed Peppers and Broccoli
This camp oven cooked lamb rack with stuffed peppers and broccoli is sure to hit the spot! Here it is served with a parsley and Parmesan damper.
Cooking time half hour.
9-quart camp oven.
2 x 500 gr Frenched lamb racks
1/2 cup red \wine
3 cloves of crushed garlic
Leaves of 2 short stems of rosemary, chopped
Marinade the lamb by combining the wine, garlic and rosemary together and rub the marinade all over the lamb racks. Place in the fridge for 2 hours.
Prepare the Peppers
2 packets of Tilda Coconut, lemongrass and chilli, pre-cooked rice.
2 cloves crushed garlic
1/2 onion chopped
2 small chillies chopped
1/4 cup of pepitas
1/2 cup lemon juiced.
1 teaspoon sesame oil
1/4 cup chopped basil.
Cut off the top of the pepper and remove all the seeds. Combine all ingredients thoroughly and gently fill each pepper with rice mixture and put the top of the pepper back on.
Prepare the Broccoli
Two fists size heads of broccoli
Trim off the ends of the stems and wrap in foil.
Time to Cook the Lamb, Broccoli and Peppers
Preheat a 9-quart camp oven.
Place lamb racks in the middle of the camp oven leaning; bones intertwined creating a small arch. Place the filled peppers and foiled broccoli around the lamb rack.
Serve with Parsley and Parmesan Damper.