Micks Camp Oven Roast Lamb Recipe | The Camp Oven Cook

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.

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

this photo depicts a camp oven roast lamb ready to be cooked.

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.

Micks Camp Oven Roast Lamb Recipe | The Camp Oven Cook

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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.

Check out the Cast Iron Boys cooking the Camp Oven Roast Lamb Recipe with peter Spider Everitt from the Great Australian Door Step.

What are you waiting for? start cooking you Camp Oven Roast Lamb!

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4 Comments

  1. Hi Mick,
    Your Cast Iron Boys book is still one of the first books I pack away with the camp ovens when going on a trip. Peach Cobbler is a favourite.
    Cheers
    Graham

  2. Hi Mick,
    Can you tell me where I can buy those empty reusable pouches from to put coffee, sugar, spices and other condiments in? I have tried searching but cannot see anything like your pouches, that stand up and have a side spout. Thanks so much

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