MEAT RECIPE

Camp Roast

INGREDIENTS

1 rack of lamb (about 8 cutlets)
500 g pink-eye potatoes, washed
butter
olive oil or ghee
8 baby carrots salt

————

Olive sauce:
1 cup green olives, pitted and finely chopped
1/2 cup creme fraiche
2 tablespoons olive oil
1 tablespoon verjuice
salt and freshly ground black pepper

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat. You’ll need to set up something to hang the lamb from – I used a stick slotted into the rock, but you could also use a tripod.

2. To make the sauce, combine all the ingredients in a bowl. Taste and adjust the seasoning if needed.

3. Tie some string around the rack of lamb to create a handle (or use butchers hooks) and hang the lamb about 20 cm above the coals. Cook for about 25 minutes, rotating the lamb every 6 minutes or so.

4. While the lamb is cooking, put your potatoes in a medium pot of ocean water and boil until tender. I fill mine with enough water to completely cover the potatoes and let it boil until there is no water left. The spuds will absorb the salt from water as they cook, so they will be perfectly seasoned. Set aside until you are ready to eat, then slice them open and add a little butter if you like.

5. Heat a splash of olive oil or knob of ghee in a small cast-iron frying pan, add the carrots and cook, turning occasionally, until tender and golden. Season with salt. Add the potatoes to the pan for serving.

6. When the lamb is cooked to your liking, remove it from the fire and let it rest for at least 5 minutes. Season, then cut into cutlets and serve with your potatoes, carrots and olive sauce.