Mustard & Garlic Lamb Roast

Mustard & Garlic Lamb Roast

Over the Easter and Anzac day long weekends I have been in the unfortunate position of having prior commitments get in the way of my camping time. What makes matters worse is that very few others seem to have the same problem! Yep, all your images of tough 4wding, spectacular campsites and campfire meals with friends have made me “totes jelly” (that’s totally jealous for those not up to speed with Bookface or Instawidget).

So I decided to go next best thing and have a crack at a new camp oven recipe in the backyard instead.

You Will Need:Lamb Roast Ingredients

  • 3 Tablespoons of Seeded Mustard
  • 3 Tablespoons of Olive Oil
  • Lemon Juice, from an actual lemon or a bottle
  • 2 cloves of Garlic. Crushed or chopped
  • A bit of fresh Rosemary or Oregano
  • Salt

Making It:

1. Put the mustard, olive oil and garlic into a small bowl together. Add about 3 tablespoons of lemon juice, or more if you like lemon. Rip up some rosemary, oregano or whichever other herb you have handy and throw that in the bowl too, then mix the whole lot up with a fork whilst adding some salt to taste.

2. Roll that juicy hunk of lamb in some of your garlicky mustard mixture, but don’t put the whole lot on. Let the lamb sit for about 20 minutes while you preheat the camp oven.Lamb Roast 2

3. Pre-heat your camp oven with some coals on the lid, and about half as much coals underneath. Insert lamb portion once the oven is up to roasting temperature. Normally for a roast you want about 180c and at that temperature let it roast for about 1 hour per kilo. I had time up my sleeve and wanted to try slow roasting it, so I let it go for over 5 hours, and kept the heat back to 120-130 c.

4. About 20 minutes before you proclaim your roast a masterpiece, pour the remaining mustard mixture over the roast. You could do this right before serving, but my preference is not towards raw garlic and olive oil.


So to wind things up, probably the best roast lamb I’ve ever made. The only issue I had was when I used up all of my mustard garlic marinade with about 3 hours of roasting still to go. That extended time kind of knocked most of the mustard flavour out. But you don’t need to worry about that, I already made that mistake for you! Top bloke eh?

Happy Roasting!


Alex Garner

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