Mick invented this recipe loosely from a lamb shank dish that was served at a restaurant he used to work at, while it was not remotely the same it used brown sugar and rosemary.
This roast lamb recipe has been our family’s go-to when cooking a camp oven roast lamb, the brown sugar marinade creates a crispy skin that’s delicious, the longer you can leave it to marinate the better it’s going to be.
Basically, you need to put the ingredients Into a bowl and combine the rosemary, mixed herbs, garlic, salt, pepper and brown sugar.
Once you made the rub you need to rub the marinade over the lamb leg, wrap it with glad wrap and refrigerate for at least 1 hour, however, the longer you can leave it the better.
Once it’s been rested for some time you can cook in your camp oven using your preferred heat method for 1 hour per killogram, longer the better.
For this recipe, I’m using the Ozpig, basically, you sit the camp oven on the warming plate, and for top heat, you can use heat beads, just put them in the belly of the Ozpig and once ashed over take them out with some long-handled tongs and place on the lid of the oven.
Camp oven roast lamb recipe
Micks Camp Oven Roast Lamb RecipeCourse: Camp Oven Roast Recipes, Lamb Recipes, Main MealsCuisine: AustralianDifficulty: Medium
Top and bottom Heat
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
- Into a bowl combine the rosemary, mixed herbs, garlic, salt, pepper and brown sugar in a bowl.
- Gradually pour in the oil, whilst stirring to make a thickish paste.
- Rub the marinade over the lamb leg, wrap with glad wrap and refrigerate for at least 1 hour, the longer the better.
- Cook in your camp oven using your preferred heat method.