Enjoy a hearty and satisfying meal with this simple roast lamb and vegetable dish, perfect for cooking over a campfire. The combination of tender lamb, flavorful herbs, and roasted vegetables will delight your taste buds after a day of outdoor adventures.
Ingredients:
Small lamb leg
2 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, sliced
2 carrots, peeled and sliced
1 Parsnip - cut up in chunks
2 potatoes, peeled and cubed
1 teaspoon dried rosemary
Salt and pepper to taste
2 cups of red wine
2 cups of cold water
Instructions:
- Begin by marinating the lamb in olive oil, thyme, minced garlic, salt, and pepper.
- Choose your cooking method—whether using a portable camping stove, grill, or your preferred utensil.
- After 10 minutes, mix red wine and water together. Pour one cup into the cooking pot, adding sprigs of rosemary. Ensure the lamb remains centred and let it simmer for 30 minutes.
- In the meantime, parboil the potatoes, parsnips, and carrots. Once cooked, toss them in olive oil, mixed herbs, salt, and pepper.
- After 30 minutes, turn the lamb and arrange the potatoes, carrots, and parsnips around it. Check and replenish the liquid mixture as needed.
- Turn the vegetables after another 30 minutes. Depending on your preference, cook the lamb for 1 hour 30 minutes to 1 hour 45 minutes. Avoid removing the lid unnecessarily to retain heat.
- Remove the lamb from the pot and let it rest for 10 minutes while the vegetables finish cooking. Enjoy your perfectly cooked roast lamb and vegetables!
This roast lamb and veg recipe is not only easy to prepare but also allows for minimal cleanup, making it perfect for camping. Adjust the ingredients and seasonings according to your preferences and enjoy a wholesome meal under the stars!
