New Zealand Rack of Lamb

Ingredients

 1 x Rack of Lamb(French Trim)

1 x Sprig of Rosemary

6 x Sundried Tomatoes

50g Tasty Cheese (cut into strips)

4 Thin slices of Pancetta Ham

Cooking Equipment

1 x Camp oven

1 x Wire rack or Gum Tree Twigs

(To use as the wire rack)

1 x Fire with a lot of good coals.

1. With a knife or skewer, make an incision along the lamb fillet just below the bone.
2. Make the incision wider by stretching cavity with your fingers.
3. Finely chop Rosemary and mix with marinade of oil and sundried tomatoes, gently rub over the outside of lamb rack and through the cavity made in the lamb.
4. Insert sundried tomatoes and cheese into cavity, plug ends with a sundried tomato to stop the cheese from melting out during cooking process.
5. Lay pancetta slices over meaty part of lamb rack and place lamb into pre heated camp oven.
6. Pre Heat Camp Oven with hot coals. With a shovel take some hot coals from the fire and place on the ground away from the fire. Put the camp oven on the coals then put hot coals on the lid. Cooking in this method, heat is rising from the bottom of the oven and down from the top of the camp oven.
7. Put your wire rack or gum twigs in the oven then place the lamb on top. The lamb should sit in centre of the oven so the heat can evenly go around the meat.
8. Regularly add more hot coals to the top and the bottom of the camp oven.
9. After 25 to 30 minutes take lamb out of the camp oven and allow to rest. Then cut between the fingers and serve.

You can get all our COLEMAN AUSTRALIA cooking gear www.colemanaustralia.com.au from any CAMPING WORLD STORE www.campingworld.com.au