Camp Fire Lamb Shoulder - Wilderness Chef Recipe by Cooper Thomas
What better camp fire dish than slow cooked lamb with vegetables…all you need is a glass of red, or ...
500g lamb mince
2 brown onions, diced
1 sprig of rosemary, chopped
2 bay leaves
3 garlic cloves, minced
1 eggplant, diced
1 tin crushed tomatoes
2 tsp sweet paprika
1 tsp honey
150g pasta (pick your favourite)
Handful of fresh basil, parsley or mint
Hard cheese to finish (optional)
Mix lamb mince with half the paprika, chopped herbs and diced onion (the other half is used for the sauce). Shape into golf ball-sized balls.
Fry off in a large non-stick pan in a little oil until lovely and golden. Remove from pan and set aside.
Reduce heat, add a touch more olive oil to same pan and add the diced eggplant, onion, garlic, bay leaves and rosemary.
Cook for 4-5 minutes, giving an occasional stir. Add honey and tomatoes, bring to the boil. Pop meatballs back into pan and cook for another 4-5 minutes.
Spoon on fresh cheese, season with olive oil and fresh herbs. Grate over a little more cheese if you wish.
Serve with pasta, couscous, steamed brown rice or a baked potato.
When you fry the meatballs, don’t worry if they are still a bit pink in the middle, they will finish cooking in the sauce and help give more flavour.
If you don’t have fresh rosemary, use dried rosemary, oregano, thyme or parsley. Same for the paprika, this can be substituted with ground cumin, fennel or coriander.
Any sort of hearty vegetable works well with this recipe. Simply replace the eggplant with carrot, pumpkin, celery or beetroot.
For the curd cheese, ricotta, mozzarella or bocconcini all work well.
Credits: Australian Lamb
Photo Credits: Australian Lamb