Lamb Rack with Stuffed Peppers and Broccoli

This camp oven cooked lamb rack with stuffed peppers and broccoli is sure to hit the spot! Here it is served with a parsley and Parmesan damper.

Cook times:

Cooking time half hour.

Oven Size:

9-quart camp oven.

Lamb Rack

Ingredients:

2 x 500 gr Frenched lamb racks

1/2 cup red \wine

3 cloves of crushed garlic

Leaves of 2 short stems of rosemary, chopped

Method:

Marinade the lamb by combining the wine, garlic and rosemary together and rub the marinade all over the lamb racks. Place in the fridge for 2 hours.

Prepare the Peppers

Ingredients:

2 packets of Tilda Coconut, lemongrass and chilli, pre-cooked rice.

2 cloves crushed garlic

1/2 onion chopped

2 small chillies chopped

1/4 cup of pepitas

1/2 cup lemon juiced.

1 teaspoon sesame oil

1/4 cup chopped basil.

Method:

Cut off the top of the pepper and remove all the seeds. Combine all ingredients thoroughly and gently fill each pepper with rice mixture and put the top of the pepper back on.

Prepare the Broccoli

Ingredients:

Two fists size heads of broccoli

Method:

Trim off the ends of the stems and wrap in foil.

Time to Cook the Lamb, Broccoli and Peppers

Step One.

Preheat a 9-quart camp oven.

Step Two.

Place lamb racks in the middle of the camp oven leaning; bones intertwined creating a small arch. Place the filled peppers and foiled broccoli around the lamb rack.

Step Three.

Place coals on the ground, sitting the oven on top then place coals on the lid. Fresh coals in fifteen minutes top and bottom and cook for another 15 minutes.

Serve with Parsley and Parmesan Damper.

Visit our Facebook page for more tempting camp oven recipes and photos!