Succulent Sacrificial Lamb With Sweet Nut Pilaf (done in the Camp Oven)

A recipe from Nicole Pilmore, adapted from “Cuisine” Sept 2008,
from the story Camp Oven Treats from Cook Out Back

To make the Succulent Sacrificial Lamb:

  • Lamb, diced
  • 4 cloves garlic
  • Zest 2 oranges
  • Juice 1 orange
  • 2 teaspoons allspice
  • ½ teaspoon black pepper
  • 2 tablespoons thyme
  • 3 tablespoons olive oil
  • 2 onions cut in wedges
  • 2 cinnamon sticks
  • 400ml can tomatoes
  • 3 cups chicken stock
  • Salt to taste

Combine lamb, garlic, oranges zests, lemon juice, allspice, black pepper, thyme and olive oil and let sit for a while, then brown meat in batches. Add onions and stir well to brown. Add remaining ingredients and cover until lamb is tender. (We added a bit of carrot and potato as well because you should use all the given ingredients in the Camp Oven Cook Off.)

To make the Pilaf:

  • 3 tablespoons olive oil
  • ½ cup slivered almonds
  • ½ cup pine nuts
  • 1 onion finely chopped
  • ½ teaspoon cinnamon
  • 1 ½ cups basmati rice
  • 3 cups chicken stock (hot)
  • ½ cup mint sliced

Heat oil, add onions and cinnamon and cook for a few minutes, then stir in rice cook for few more minutes. Add stock bring to the boil then reduce heat to very low simmer (about 20 mins). Brown nuts in oil and stir through rice with mint.

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