CAMPING COUNTRY AUSTRALIA - Jared's Kitchen

Wood Fired Lamb Rump with Crushed Kipflers, Oregano, Capers and Sheep’s Milk Yoghurt

Perfect meal for those cooler camping nights.

Essentials

• Course: Main
• Serves: 2
• Time:

Ingredients

• 500g Lamb Rump
• 4 Kipfler Potatoes
• 20g Capers
• 5 Sprigs of Fresh Oregano
• 100g Green Beans
• 2 Tablespoons of Sheep’s Milk Yoghurt
• Pepper
• Salt flakes
• Olive Oil
• ½ a Lemon Juiced

Method

1: Boil water in camp oven, scrub kipfler potatpes clean, place in boiling water for around fifteen minutes.

2: While potatoes are cooking, season lamb rump with ground cumin, cracked pepper and salt flakes, place on rack over hot coals, turning once until cooked to your liking.

3: When kipfler potatoes are cooked, take out of water and place on a board, place green beans in the pot of boiling water and cook for 1 minute. 

4: With the edge of your knife, gently press on the potatoes until they crush, place in a bowl and add capers, oregano, lemon juice, a dash of olive oil, cracked pepper and a pinch of salt and toss to incorporate the flavours evenly.

5: Place the crushed potatoes on plate followed by the wood fired lamb rump, add a dollop of sheep's milk yoghurt on top of the lamb.  Place the green beans on the plate and finish the dish with fresh cracked pepper and olive oil.