Slow Roasted Rack of Lamb
May
He needs no introduction and is one of our favourite fire cooks in Australia. Harry from Fire to Fork is also no stranger when it comes to cooking with our Camp Braai and has been using it since the very first version.
We've recently contacted Harry asking him if he could help us create some inspiring recipes using our Camp Braai to help give our customers and followers some great tips on how to use the Camp Braai for cooking some awesome meals while out camping.
He did not disappoint, and for his first recipe in the series, he prepared a slow-roasted rack of lamb with roasted vegetables on the side at a location that is guaranteed to make all of us VERY Jealous!
He used the stand and braai basket next to open flames ON THE BEACH to slow roast the rack of lamb and used a skillet to fry some mouth-watering vegetables.
There are two ways to cook with the Camp Braai.
1. You can hang the basket on the hooks and place it next to an open fire for slow roasting OR;
2. You can wait for the fire to settle to get some good coals, place the stand over the coals and put the braai basket on one of the four levels of the stand depending on what you are cooking.
We prefer option 1 when it comes to slow roasting a rack of lamb or a full rack of lamb ribs as it helps to cook the excess fat out of the meat. We've even slow roasted 2 flat chooks for 3 hours which gave us ample time to socialise next to the fire.
You can choose to use a combination of option 1 and 2. First, slow roasting the meat and then just before taking it off, placing the stand over medium coals and choosing the appropriate height setting for your basket in order to give your meat a quick and final roasting.
When cooking meat that does not need slow-roasting, we recommend using option two as this will allow you to cook your meat much faster by selecting the correct heat setting for the type of meat you are using.
Poke holes in the rack of lamb and stuff with small pieces of 3 cloves of garlic.
Generously salt and pepper the lamb and place in the Camp Braai basket covered with the sprigs of rosemary.
Place the frame approximately 45cm from the fire with the fat side facing it. You want to keep an eye on the fire making sure you get enough heat on the basket. You can move the stand and basket as required. Please be mindful when touching the handle of the braai basket especially if the wind blows the heat directly onto the basket.
If you have an IR thermometer, check it is approx. 105-115deg Celsius on the outside.
Leave there for an hour and a half before turning once and cooking the other side for a further hour.
40 min before removing the lamb, prepare the vegetables. Dice the potato and sweet potato and add to a skillet with 25g of butter, salt and pepper.
Stir the vegetables every 10 min on medium heat for 30 minutes or until soft and starting to brown.
Remove from the heat and let rest for 10 minutes, ensuring the internal temperature is 60-65 degrees for medium-rare.
Add the washed broccolini (cut in half) and 25g of butter sautee for a further 7 minutes with the rest of the vegetables.
Slice the lamb into chops and serve on a bed of vegetables.
Ingredients
Directions
Poke holes in the rack of lamb and stuff with small pieces of 3 cloves of garlic.
Generously salt and pepper the lamb and place in the Camp Braai basket covered with the sprigs of rosemary.
Place the frame approximately 45cm from the fire with the fat side facing it. You want to keep an eye on the fire making sure you get enough heat on the basket. You can move the stand and basket as required. Please be mindful when touching the handle of the braai basket especially if the wind blows the heat directly onto the basket.
If you have an IR thermometer, check it is approx. 105-115deg Celsius on the outside.
Leave there for an hour and a half before turning once and cooking the other side for a further hour.
40 min before removing the lamb, prepare the vegetables. Dice the potato and sweet potato and add to a skillet with 25g of butter, salt and pepper.
Stir the vegetables every 10 min on medium heat for 30 minutes or until soft and starting to brown.
Remove from the heat and let rest for 10 minutes, ensuring the internal temperature is 60-65 degrees for medium-rare.
Add the washed broccolini (cut in half) and 25g of butter sautee for a further 7 minutes with the rest of the vegetables.
Slice the lamb into chops and serve on a bed of vegetables.
