This camp oven roast lamb recipe is a family favourite, invented by Mick and inspired by a lamb shank dish from a restaurant where he used to work. While the original dish wasn’t remotely the same, it also featured brown sugar and rosemary, which sparked the idea for this delicious roast lamb.
Why This Camp Oven Roast Lamb Recipe is Our Go-To
Whenever we cook camp oven roast lamb, this brown sugar marinade is a must. It creates a crispy, flavorful skin that’s simply irresistible. For the best results, marinate the lamb as long as possible—the longer it marinates, the better it tastes!
Preparing Your Ingredients for Camp Oven Roast Lamb
Before you start, gather the following ingredients for the marinade:
- Fresh rosemary
- Mixed herbs
- Garlic
- Salt
- Pepper
- Brown sugar
- Vegetable oil
How to Make the Marinade for Camp Oven Roast Lamb
- Combine the rosemary, mixed herbs, garlic, salt, pepper, and brown sugar in a bowl.
- Gradually pour in the vegetable oil while stirring to create a thick paste.
Marinating the Lamb for Camp Oven Roast
Once your marinade is ready, rub it generously over the entire lamb leg. Wrap the lamb in cling wrap and refrigerate it for at least one hour—though, for best results, leave it marinating for longer.
Cooking the Camp Oven Roast Lamb
After the lamb has marinated, it’s time to cook it in your camp oven. Here’s a tip: cook for one hour per kilogram of lamb, and don’t be afraid to let it go longer for extra tenderness.
For this recipe, I’m using Hotshot Briquettes from Bunnings, and my Iron & Fire camp oven fire pit. I lit the briquettes using a heat bead chimney and some firelighters.
Once the briquettes have ashed over, place the lamb directly into the camp oven—no need for a trivet. To control heat, use fewer briquettes on the bottom and more on the top. This method prevents burning and ensures even cooking without needing a gap between the lamb and the camp oven base.
Adding Vegetables to Your Camp Oven Roast Lamb
After an hour of cooking, toss in some potatoes and pumpkin. Drizzle them with a bit of vegetable oil, then season with mixed herbs, salt, and pepper. Continue cooking for another hour or until the vegetables and lamb are tender.
Serving Your Camp Oven Roast Lamb
Serve the camp oven roast lamb and vegetables with some fresh gravy for a hearty, satisfying meal!
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Camp oven roast lamb recipe
Micks Camp Oven Roast Lamb Recipe
Course: Camp Oven Roast Recipes, Lamb Recipes, Main MealsCuisine: AustralianDifficulty: Medium4
servings15
minutes2
hours300
kcal9 QT
Top and bottom Heat
2
hours15
minutesIngredients
A leg of lamb
4 sprigs of rosemary, chopped
2 tablespoons mixed herbs
4 cloves garlic, chopped
Salt and pepper, to taste
1/2 cup brown sugar
1/2 cup oil
Directions
- Prepare the Marinade: In a bowl, combine the rosemary, mixed herbs, garlic, salt, pepper, and brown sugar.
- Make the Paste: Gradually pour in the vegetable oil while stirring until a thick paste forms.
- Marinate the Lamb: Rub the marinade all over the lamb leg. Wrap it in cling wrap and refrigerate for at least 1 hour (the longer, the better).
- Cook the Lamb: Place the lamb in your camp oven using your preferred heat method and cook for approximately 1 hour per kilogram, or until tender.
How do you cook a roast in a camp oven?
Cooking a roast in a camp oven requires top and bottom heat, use less heat under the oven and more heat on the top of the oven.
How long does it take to cook in a camp oven?
Cooking times in a camp oven is very similar to cooking at home, as long as you get your heat control right, it will take longer the less heat you add to the oven.
What temperature do you cook a lamb roast at?
In a home oven, you would cook it at 180 degrees, however, when using a camp oven you are in control of the heat manually without the aid of a control knob, you would use your senses to manage the heat.
How long do you cook 1kg of lamb?
Cooking time is similar to cooking it at home in the oven, about 1 hour per kilogram of meat give or take depending on your heat control.
