Salt Dough Lamb
Camp Oven Cooking
- Lamb Leg or shoulder
- 3 cups plain flour
- 1 cup cooking salt
- 2 tbsp thyme leaves
- 1 tbsp Rosemary chopped
- 1 egg
- 1 tbsp sumac
- 3 minced garlic cloves or couple teaspoons bottled garlic olive oil
- 175ml water
- Mix flour, salt, half of the thyme leaves, 1 beaten egg and 175ml water in a bowl until combined. Mix into a dough until it forms a ball.
- Wrap in glad wrap and refrigerate for 30 minutes. Brown the lamb in hot oil on all sides to seal. Let cool in refrigerator.
- Combine the remaining thyme leaves, chopped rosemary, sumac, garlic and olive oil.
- Roll out the dough large enough to the cover lamb, place cooled lamb in the middle, massage the herb, sumac, garlic and oil mix all over the lamb then season with pepper.
- Wrap dough around lamb sealing totally and making sure there are no holes.
- Place seam-side down on a trivet in the camp oven. Place the camp oven on your Ozpig with some coals/heat beads on lid. (I used a digital wireless thermometer for mine as it was the first time I have cooked it and had no idea if it would cook quicker or not being wrapped). You can't really check it without opening the pastry up. Our 2.7kg leg took nearly 2.5 hours.
- When cooked, cut the dough open and discard, let the meat rest then slice as normal.