Micks Camp Oven Roast Lamb Recipe

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.

Before doing anything you will need to gather and prepare your ingredients for this you will need some rosemary, mixed herbs, garlic, salt, pepper brown sugar and some vegetable oil to combine.

Basically, you need to put the ingredients Into a bowl and combine the rosemary, mixed herbs, garlic, salt, pepper and brown sugar.

the idea is to make a thick paste, while gradually pouring in the oil, whilst stirring to make a thickish paste.

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 kilogram, the longer the better.

For this recipe, I’m using the Hotshot Briquettes that are available at bunnings in my CT Iron & Fire camp oven fire pit, I’ve lit them using a heat bead chimney and some firelighters.

Once your heat beads have ashed over, place the lamb into the camp oven, no need to use a trivet in the camp oven, just place the lamb directly into the camp oven.

When it comes to heat control just use less heat on the bottom of the camp oven and more on the top of the camp oven, this way you don’t need a trivet to create a gap between the bottom of the oven and the lamb.

After one hour of cooking add some potatoes and pumpkin to a camp oven that’s been drizzled in some mixed herbs and lightly coated in mixed herbs and salt and pepper.

Continue cooking for about one more hour or until cooked, serve with fresh gravy.

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Camp oven roast lamb recipe

Micks Camp Oven Roast Lamb Recipe

Recipe by Mick VillerCourse: Camp Oven Roast Recipes, Lamb Recipes, Main MealsCuisine: AustralianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

300

kcal

Camp Oven Size

9 QT

Heating Method

Top and bottom Heat

Total time

2

hours 

15

minutes

Ingredients

• 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

• 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.

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