I can’t take all the credit for this recipe, because I copied it from here, but I will mention a couple of modifications I made to it since I didn’t have the exact ingredients.
The biggest change I made was replacing some of the lamb stock with red wine (because why not?) I also used vegetable stock because I didn’t have anything else on hand.
I also used a barbecue grill with a side burner instead of an open fire. Some campgrounds have these available, although you may need to upgrade your site to get your own private one. Of course, you can always bring your own if you have the room in your camp setup for one.
I’ve never braised anything before, and for some reason I always thought it would be difficult to both cook the meat and have it tender at the same time, but it turned out extremely well.
Ingredients
- Olive Oil
- 3 Large Sweet Onions, Quartered
- 2 Lamb Steaks
- Flour
- Garlic
- Rosemary
- Oregano
- 1 1/2 Cups of Vegetable Stock
- 1/2 Cup of Red Wine
- Can of Chopped Tomatoes
- Balsamic Vinegar
- Pepper
- Red Russet Potatoes
- Sweet Potatoes
- Carrots
Method
Add a small amount of olive oil and the chopped onions to the skillet and cook over a medium heat until browned. Set the onions aside when they’re looking good.
Coat the lamb in flour, add a little more oil to the skillet and cook the lamb for a couple of minutes on each side – just enough to sear it. You don’t want to cook it all the way through.
Return the onions to the pan, add the garlic, rosemary an doregano. Stir in the stock and red win and bring to a gentle boil.
Add the tomatoes, balsamic vinegar and pepper. Move the skillet to the covered barbecue and bake it uncovered, on a low heat for about 30-45 minutes. If it’s bubbling, it hot enough.
For the potatoes, simply dice some red russet potatoes, sweet potatoes and carrots into good sized chunks, toss them in olive oil and garlic and roast in the barbecue for 45 minutes to an hour, depending on the size of your potatoes.
I wish I had taken a picture of this dish in the skillet with the sauce fully rendered, but trust me – when it was cooked it had thickened into a thick, rich and delicious gravy.