Roast Lamb & Veggies

One of our favourite things to do in a camp oven is a roast. I didn't get as many photos of this beauty as I would of liked as about halfway through the cooking it started raining. Luckily we had placed the camp oven right beside the fire pit & could swing the BBQ plate over the coals & oven so it could cook, while it rained.  

Ingredients 

- a piece of lamb roast, ours was about 1.7kg

- salt & pepper

- canola oil

- veggies to roast, we had potatoes, sweet potato, pumpkin, carrot, onion & garlic

Directions

- prepare you fire, so you have plenty of coals

- preheat your camp oven over the fire

- meanwhile make sure you get your roast out of the fridge an hour before you want to cook

- place your roast in a foil tray & season with salt & pepper

- place your roast in the camp oven on a trivet

- use about 2 shovels of coals under the oven & 2 on the lid

- check after about 45 minutes

- cut your veggies to size & in a bowl, coat them with oil & seasoning

- put the veggies in the oven around the meat & replace the coals if you need to

- cook for a furthers 25 mins depending on how you like your meat. We find it cooks quicker in the camp oven than the oven at home if you have good coals

- remove the roast from the oven & allow to rest

- cook the veggies for a further 10 mins to brown up, you can add a few more coals if needed

- serve & enjoy

Always yummy. Leftover meat always has that lovely smokey flavour the next day. You can do any type of roast you like, roast chicken is a favourite. You can also use heatbeads to cook your roast or to supplement your coals if you don't have very good quality wood.