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ZENK Beef Bush Biryani
In this version of a ZENK Beef Bush Biryani, we will be using some leftover ingredients to create a hot and delicious meal perfect for camp cooking. This camp recipe can be prepared with a minimum of fuss, especially when using portable camping ovens.
Ingredients for Biryani
For your next camp cooking adventure, gather 0.5 kg of any kind of beef, lamb, or chicken. You'll also need 3 cups of Basmati rice, 5 large potatoes, and 5 white onions. Don't forget about 0.5 kg of fresh or frozen peas or string beans to add some color and nutrition. To spice things up, include 3 heaped tablespoons of Biryani powder, along with salt and pepper to taste. Finally, a drizzle of extra virgin olive oil will enhance your dish. These ingredients are perfect for delicious camp recipes you can prepare using portable camping ovens.
Ingredients for salad topping (for that luxury taste)
For your camp cooking adventures, gather 2 or 3 large tomatoes, 2 or 3 cucumbers, and 1 or 2 red onions. Don't forget to bring salt, a lemon, and extra virgin olive oil to enhance your camp recipes. These ingredients can be easily prepared using portable camping ovens.
Method
For the protein, we had leftover scotch fillet steak that was already BBQ'd from the night before—nothing goes to waste during our camp cooking adventures. This is chopped into small pieces and set aside. Any kind of protein can work well in camp recipes, sautéed in a bit of olive oil and seasoned to taste.
Cube the potatoes and brown them off in some olive oil. The handy lid of our portable camping oven makes a great frying pan for this task. Set the potatoes to one side.
Finely chop the onions and brown them in some olive oil, again using the camp oven lid for convenience. Keep the onions to one side as well.
We had fresh string beans, cut in half and softened in olive oil, using the camp oven lid once more. Set the beans aside.
For the basmati rice, add a little olive oil to the camp oven over medium heat and then add the rice. Allow the rice to absorb the oil slightly. Then pour in the water, add biryani powder, stir gently, add salt to taste, close the lid, and wait for the rice to absorb the water.
Once the rice is cooked and you’re ready to eat, over low heat, toss in the beef, potatoes, onions, and beans. Gently mix all the ingredients and allow them to warm together.
Then serve.
For the salad topping, finely chop the tomatoes, cucumbers, and red onion, mixing in salt, lemon, and a drizzle of olive oil. Serve this fresh salad on top of the Biryani mix for a delightful finish.
Armenian BBQ Pork Voskorov Khorovats cooked on BBQ/Mangal
In this version of a ZENK Beef Bush Biryani, we will be using some leftover ingredients to create a hot and delicious meal perfect for camp cooking. This camp recipe can be prepared with a minimum of fuss, especially when using portable camping ovens.
Ingredients
For your next camp cooking adventure, gather 0.5 kg of any kind of beef, lamb, or chicken. You'll also need 3 cups of Basmati rice, 5 large potatoes, and 5 white onions. Don't forget about 0.5 kg of fresh or frozen peas or string beans to add some color and nutrition. To spice things up, include 3 heaped tablespoons of Biryani powder, along with salt and pepper to taste. Finally, a drizzle of extra virgin olive oil will enhance your dish. These ingredients are perfect for delicious camp recipes you can prepare using portable camping ovens.
marinade
For your camp cooking adventures, gather 2 or 3 large tomatoes, 2 or 3 cucumbers, and 1 or 2 red onions. Don't forget to bring salt, a lemon, and extra virgin olive oil to enhance your camp recipes. These ingredients can be easily prepared using portable camping ovens.
METHOD
For the protein, we had leftover scotch fillet steak that was already BBQ'd from the night before—nothing goes to waste during our camp cooking adventures. This is chopped into small pieces and set aside. Any kind of protein can work well in camp recipes, sautéed in a bit of olive oil and seasoned to taste.
Cube the potatoes and brown them off in some olive oil. The handy lid of our portable camping oven makes a great frying pan for this task. Set the potatoes to one side.
Finely chop the onions and brown them in some olive oil, again using the camp oven lid for convenience. Keep the onions to one side as well.
We had fresh string beans, cut in half and softened in olive oil, using the camp oven lid once more. Set the beans aside.
For the basmati rice, add a little olive oil to the camp oven over medium heat and then add the rice. Allow the rice to absorb the oil slightly. Then pour in the water, add biryani powder, stir gently, add salt to taste, close the lid, and wait for the rice to absorb the water.
Once the rice is cooked and you’re ready to eat, over low heat, toss in the beef, potatoes, onions, and beans. Gently mix all the ingredients and allow them to warm together.
Then serve.
For the salad topping, finely chop the tomatoes, cucumbers, and red onion, mixing in salt, lemon, and a drizzle of olive oil. Serve this fresh salad on top of the Biryani mix for a delightful finish.
Camp Oven Lamb Roast with Vegetables
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Method
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.
Gravy
To prepare your gravy while enjoying camp cooking, start by removing the lamb roast and vegetables from the camp oven and place them in an aluminium foil tray. Take out the trivet and adjust the coals at the base if necessary, ensuring the gravy doesn’t burn while you prepare it. Aim for low to medium heat during this process.
At this point, you should have some sticky, gooey caramelised meat juices at the bottom of the camp oven, perfect for your camp recipes. Add the flour and stir until it's combined, achieving a brown consistency. Then, pour in the stock and stir again.
Continue stirring until the sauce thickens, adding more flour if necessary. Season with salt and pepper, and taste to check for flavor. Let the sauce simmer for a few more minutes, stirring occasionally.
Note: You can enhance your sauce by substituting some red or white wine for part of the stock. Feel free to add your favorite herbs like basil or oregano. For extra color, consider adding 1 tablespoon of tomato paste along with the stock to elevate your dish when using portable camping ovens.
Shish Kebab cooked on BBQ / Mangal
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Marinade
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.
Method
To prepare your gravy while enjoying camp cooking, start by removing the lamb roast and vegetables from the camp oven and place them in an aluminium foil tray. Take out the trivet and adjust the coals at the base if necessary, ensuring the gravy doesn’t burn while you prepare it. Aim for low to medium heat during this process.
At this point, you should have some sticky, gooey caramelised meat juices at the bottom of the camp oven, perfect for your camp recipes. Add the flour and stir until it's combined, achieving a brown consistency. Then, pour in the stock and stir again.
Continue stirring until the sauce thickens, adding more flour if necessary. Season with salt and pepper, and taste to check for flavor. Let the sauce simmer for a few more minutes, stirring occasionally.
Note: You can enhance your sauce by substituting some red or white wine for part of the stock. Feel free to add your favorite herbs like basil or oregano. For extra color, consider adding 1 tablespoon of tomato paste along with the stock to elevate your dish when using portable camping ovens.
Quail cooked on camp BBQ / Mangal
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Marinade
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.
Method
To prepare your gravy while enjoying camp cooking, start by removing the lamb roast and vegetables from the camp oven and place them in an aluminium foil tray. Take out the trivet and adjust the coals at the base if necessary, ensuring the gravy doesn’t burn while you prepare it. Aim for low to medium heat during this process.
At this point, you should have some sticky, gooey caramelised meat juices at the bottom of the camp oven, perfect for your camp recipes. Add the flour and stir until it's combined, achieving a brown consistency. Then, pour in the stock and stir again.
Continue stirring until the sauce thickens, adding more flour if necessary. Season with salt and pepper, and taste to check for flavor. Let the sauce simmer for a few more minutes, stirring occasionally.
Note: You can enhance your sauce by substituting some red or white wine for part of the stock. Feel free to add your favorite herbs like basil or oregano. For extra color, consider adding 1 tablespoon of tomato paste along with the stock to elevate your dish when using portable camping ovens.
Camp Oven Damper
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Method
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.
Middle Eastern Pasta Cooked in the Camp Oven
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Method
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.
Margo’s Camp Oven Baked Beans in Olive Oil - Lobia
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Method
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.
Camp Oven Roast Chicken
This recipe will make 1 large leg of lamb, perfect for camp cooking. Adjust the ingredients proportionately if you need to prepare smaller or larger quantities. Seasoned lamb can be prepared ahead of time and placed in a vacuum-sealed bag, frozen, and then taken to your favorite campsite. You can cook it over charcoal in a Southern Metal Spinners Aussie Camp Oven, making it an excellent choice for camp recipes in the great outdoors, especially when using portable camping ovens.
Ingredients
1 x Leg of Lamb (approx 2kg - 3kg to feed 4 - 6)
4 x Medium Potatoes cut in halves
4 x Carrots chopped into large chunks
2 x Large Onions cut into half
½ x Pumpkin chopped into large chunks
4 or 5 cloves of Garlic
Salt
Pepper black
Roast Seasoning Mix
Extra Virgin Olive Oil
Rosemary
4 x Tablespoons of plain flour for gravy
3 x Cups of Beef Stock for gravy
This hearty leg of lamb recipe is perfect for camp cooking and can easily be prepared using portable camping ovens. Enjoy this delicious dish while gathering around the campfire with friends and family, making it a wonderful addition to your camp recipes.
Method
Place your thawed leg of lamb on a chopping board and pat it dry. Rub the whole leg of lamb with Extra Virgin Olive oil, then season generously with salt, black pepper, and your favorite roast seasoning mix. Make 4 or 5 stab incisions about 1 inch deep and insert the garlic cloves into these. Set the leg of lamb aside.
For your camp cooking adventure, place the camp oven, without a trivet, on a good bed of hot coals until it is quite hot. Add 2 to 3 tablespoons of olive oil to your camp oven, then sear the leg of lamb until all surfaces are nicely browned. Once done, take the leg of lamb out and set it aside.
Next, place the trivet back into the camp oven and put the leg of lamb on top. Add rosemary sprigs on top of the lamb and scatter chopped vegetables around the perimeter. Season with salt, pepper, and a sprinkle of olive oil. Alternatively, for easy cleanup, you can use a large enough aluminum foil tray on top of the trivet to cook the leg of lamb and vegetables together, which will help retain all the juices.
Check that the bed of coals is not too hot; remove some if necessary. Place the lid on the camp oven and add coals on top of the lid. The aim is to have more coals on top than on the bed to prevent burning. As a rough guide, aim for 75% of coals on top and 25% on the bed.
After about 1 to 1.5 hours, check the lamb by cutting through to the center; it should ideally be a light pink color. You should also be able to pierce a knife through the vegetables quite easily. If not quite cooked, you can increase the heat by adding fresh hot coals to the lid and cooking for a little longer. This camp recipe is perfect for those using portable camping ovens.