- 1 leg of lamb that will fit in your camp oven
- 2 cans of crushed tomatoes
- 1 can of water
- 1/2 bag red lentils
- 4 large onions
- 2 cloves of garlic
- one tub of vegetable stock
- olive oil
- salt and pepper
- camp oven or large cast iron pot
- peel the onions and cut in half sideways (so the onion rings are visible) and line the bottom of the camp oven with them. They should pretty much cover the bottom.
- place the red lentils on the onions.
- place the garlic on the lentils.
- place the lamb on the lentils and garlic.
- give the lamb a dash of olive oil and rub it in. season with salt and pepper.
- pour the tomatoes either side of the lamb
- mix the stock into the water and pour half either side of the lamb
Cooking (in the kitchen)
- pre heat an oven to full whack (as Jamie says)
- stick the pot in with the lid on
- after about 15 min turn the oven down to 180 (160 fan forced) and cook for 1.5 hours
- take the lid off and inspect, I left the lid off to brown the top of the lamb at this point. Just keep an eye on the tomato to make sure it’s not burning.
if you would like to do this as a slow roast, just leave the lid on and increase the cooking time to about 3.5 hours.
Cooking (in the fire)
Place the camp oven in a bed of hot coals and scoop a shovel full of coals onto the top of the oven. Check it every half hour to hour to make sure its cooking ok.
We left it to cook for 3.5 hours. Instead of carving the roast, we just pulled it apart with forks.