The good thing about testing camping recipes is that you are making dinner that’s easy to do which is also perfect for weeknights. I really am addicted to the foil wrap cooking method as it is really simple and all the flavours are contained in your little parcel and is absolutely delicious when it is ready.
I spiced lamb cutlets with the Arabic 7 spices (baharat), drizzled some olive oil and wrapped it in heavy duty catering foil (you can get this type of foil wrap from Woolworths or Coles). I put it on my Chef’s Armoury Japanese BBQ to test it out for about 30-40 minutes as I like my lamb meat cooked through and what you get it is a delicious, tender smoky flavoured meats and just grabbed some flatbread and roast vegetables (same foil wrapped process) and that’s dinner. Note: you may need to judge the heat intensity of your BBQ as the Japanese BBQ charcoal is a slow cook, the timing on it is longer. For higher flame you may need less time but turning the foil pack occasionally.
The other thing is you would only bring lamb meat for example out camping if you had a good refrigeration because you were staying in cabins or something similar with refrigeration unless you were carrying ice packs and eating this on the first night out in camping.
Ingredients (serves up to 2)
8 French trimmed lamb cutlets (or lamb chops)
2 table spoon of 7 Arabic spices
1 table spoon olive oil
1 sprig of rosemary
1 flatbread and a quarter lemon to serve
Method
1. Place the lamb cutlets onto a 35cm foil wrap.
2. Sprinkle baharat spices onto lamb and drizzle olive oil and rub in with your hands. Sprinkle rosemary sprig.
3. Wrap the foil around the rosemary, fold the sides first and then roll the ends so that there are no loose ends when you transfer it to the campfire or BBQ (the issue is any loose ends could be caught in the wind if it’s breezy)
4. Cook for about 30 minutes or until ready.
5. Pick up with tongs and carefully open the foil as the contents inside will be very hot.
6. Grab a flatbread and place the cutlets and spoon some of the juices onto the flatbread with a squeeze of lemon.
7. If you have tabouli bring some a long pre-prepared (add less tomato content as water content from the tomato won’t make the tabouli last long) and add it to your flatbread with lamb cutlets.
