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Redman Wines
5 October 2018 | Recipes | Redman Wines

Camp Lamb



Cooked over hot coals, this easy recipe is the perfect crowd pleaser for your next camping trip. Fresh spring lamb is loaded with garlic, rosemary and red wine – because everything tastes better with red wine.


2 tbsp of extra virgin olive oil
1 bone-in leg of lamb
6 medium red potatoes, cubed
1 head of garlic, peeled
2 or 3 onions
Salt and pepper
3 sprigs of rosemary
1 cup of red wine


  1. In a bowl, mix together the extra virgin olive oil, garlic, salt and pepper. Rub the leg of lamb with this oil mixture and sear on all sides in a hot pan.
  2. While your leg of lamb is getting acquainted to some heat, toss the cubed red potatoes, onion and half the head of garlic together with a pinch of salt and pepper. Place them at the bottom of your camp oven (lining the camp oven will help with clean up but this step can be skipped if you'd like).
  3. Add the browned leg of lamb to the camp oven on top of the potatoes. Squish the remaining cloves of garlic using the back of a knife and rub them over the leg of lamb. Sprinkle with some salt if you wish and add the sprigs of rosemary on top of the lamb. Cover with the lid and secure tightly to ensure that the heat stays in for the entire cooking period.
  4. Set the camp oven in a pit filled with hot coals and surround it with more hot coals. You will continue to do this throughout the cooking process as it will take a couple of hours to cook.
  5. Once the cooking time has completed, let the lamb sit for 10-20 minutes before carving and serving alongside the potatoes.


You can use the delicious lamb juice at the bottom of the camp oven to make a quick lamb gravy. Add the lamb jüs to a pan along with 2 tbsp of cornstarch (mixed previously with equal amounts of water) and a splash of the same red wine used above. Simmer on the coals for a few minutes, or until the gravy thickens. Add some salt and pepper to taste then pour over your lamb and potatoes! Enjoy!


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