CAMP OVEN LAMB
- 1 pack lamb chops
- 2 onions sliced
- 1 table spoon crushed garlic
- 4 carrots sliced
- 6 potatoes diced (large)
- 2 chicken stock cubes
- Splash of Worcestershire sauce
- 1 small tin of tomato paste
- Flour for dusting and thickening
- Salt and pepper to taste
- Cooking oil
With your Ozpig, preheat your camp oven. While waiting for your camp oven to warm up prep your vegies so you are ready to go.
In the camp oven, fry the onion in some oil, adding garlic when the onions are nearly translucent. Remove the onions from the camp oven placing directly onto the warming plate of the Ozpig.
Dust lamb in flour and shallow fry the lamb in the camp oven until it starts to take on some colour. Replace onion and garlic mix from the warming plate then add the pre-cut carrot, potatoes, tomato paste, Worcestershire and stock cubes.
Add water until 90% covered
Add salt and pepper to taste, cover and simmer until vegies are done.
Check the stock regularly, balancing your seasoning as required.