Nature Immerse

Pork and lamb recipes on your camping

Lamb Souvlaki with Tomato and Cucumber Salad

Serves; 4 - 6

Ingredients

  • 1½ pounds boneless leg of lamb
  • 4 cloves garlic, crushed
  • 1 lemon, juiced
  • 1 red onion
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoon extra-virgin olive oil
  • 2 tomatoes, 1 cucumber, 1 red onion
  • Vinaigrette

Directions

  • Combine lemon juice, extra virgin olive oil, garlic, oregano, thyme, salt, and cayenne pepper in a bowl.
  • Slice lamb into 1” cubes, and add to marinade, coat well, and marinate for an hour, if possible.
  • Slice tomatoes and cucumbers into bite-sized pieces, and combine with vinaigrette.
  • Thread lamb onto skewers, and grill over fire for approximately 15 minutes.
  • Serve skewers with salad.

Rosemary-Lavender Pork Chops

Serves; 4 - 6

Ingredients

  • 1.5 pounds lamb chops
  • 2 teaspoons rosemary
  • 1 teaspoon lavender
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup white wine
  • 4 tablespoons extra virgin olive oil

Directions

  • Combine spices with wine and extra virgin olive oil in a dish that can hold all of the lamb chops.
  • Place lamb chops in mixture.
  • If possible allow to rest overnight.
  • Get a medium heat going on grill.
  • Place lamb chops on grill, and cook for approximately 10 minutes for medium, turning every 3 minutes.
  • Serve chops with roast potatoes and carrots.

Tip: prepare your dry spice at home, and place them in sealable bag or container.


Blueberry Pork Belly

Serves; 2 -4

Ingredients

  • 1 pound pork belly
  • 1 cup blueberries
  • ½ cup sherry
  • 1 chicken bouillon cube

Directions

  • Mash up blueberries with sherry and mix in bouillon cube, set aside.
  • Heat your grill to medium-high, push aside coals from one section. This is where you will cook your pork belly.
  • Brush your pork belly with the blueberry mixture, and place on grill, cook for 2 hours while basting every 20 minutes.
  • Serve Blueberry Pork Belly with Roast Corn and a Green Salad.

Bacon and Sweet Potato Skewers

Serves; 4 - 6

Ingredients

  • 2 sweet potatoes
  • 8 bacon slices
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil

Directions

  • Combine olive oil with salt and oregano.
  • Slice sweet potatoes into 1” cubes.
  • Skewer sweet potatoes, and brush with olive oil mixture.
  • Wrap skewers with bacon.
  • Heat grill to medium, place skewers over indirect heat and grill for 12 minutes or until potatoes are juicy and tender.
  • You can serve these skewers with eggs at breakfast or with a big salad for lunch or dinner.

Lamb Zucchini Shish

Serves; 4 - 6

Ingredients

  • 2 pounds boneless leg of lamb, trimmed
  • 3 zucchinis
  • 4 garlic cloves, chopped
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black peppery
  • Extra virgin olive oil
  • Pita bread

Directions

  • Prepare garlic paste ahead of time if using blender, if taking along a mortar and pestle you can do it at the campsite.
  • Combine garlic cloves, rosemary, oregano, salt, black pepper and ¼ cup olive oil, blend or pound into a paste.
  • Slice leg of lamb into 1” cubes and coat with garlic paste, allow to marinate for an hour.
  • Slice zucchini into 1” cubes
  • Thread zucchini and lamb amongst 8 skewers.
  • Fire up your grill to medium high and cook skewers for approximately 7 minutes for medium rare.
  • You can serve your skewers with pita bread.

Garlic-Infused Leg of Lamb

Serves; 12 - 16

Ingredients

  • 1 boneless leg of lamb, about 8 pounds
  • 8 garlic cloves, chopped
  • 1 tablespoon rosemary
  • 2 tablespoons oregano
  • 2 tablespoons salt
  • 1 teaspoon black peppery
  • ¼ cup extra virgin olive oil

Directions

  • You will need to have your fire area set up for the stick spit method.
  • Prepare garlic paste ahead of time if using blender. If taking along a mortar and pestle, you can do it at the campsite.
  • Combine garlic cloves, rosemary, oregano, salt, black pepper and ¼ cup olive oil, blend or pound into a paste.
  • Rub lamb with paste, secure on spit stick.
  • Place lamb at least 5” above medium-high heat and cook for about 20 minutes while turning every 7 minutes.
  • You can move the lamb over indirect heat and cook for 2 hours or until internal temperature is 130°F.
  • Serve with potatoes and veggies to your liking.

Pizza on the Vertical

Serves; 4

Ingredients

  • 1 pound pepperoni
  • 1 green bell pepper, seeded
  • 8 cherry tomatoes, halved
  • 1 medium onion
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup prepared marinara sauce

Directions

  • Slice pepperoni into ¼" thick slices.
  • Slice bell pepper into 1" squares.
  • Quarter onion.
  • Place veggies in bowl, and sprinkle with spices.
  • Put pepperoni slices and veggies on skewers as desired and cook over open flame until veggies get a slight char.
  • Warm the marinara sauce in a saucepan over medium heat for 5-6 minutes until heated through.
  • Serve skewers with marinara sauce for dipping.

Tip: prepare your vegetables at home and place in sealable bags. Use a separate bag for the spice mix.


Roast Peppers and Sausage

Serves; 4

Ingredients

  • 4 large Italian sausages
  • 2 red bell peppers, halved
  • 2 green bell peppers, halved.
  • 2 red onions, quartered
  • ½ teaspoon salt
  • Vegetable oil

Directions

  • Fire up grill to medium-high, and coat grate with vegetable oil.
  • Place sausage, onion, and peppers on grill, and cook for approximately 8 minutes, turning halfway through.
  • Quarter each bell pepper half and toss with onions, sprinkling a little salt on top.
  • Serve sausage with peppers and some good, crusty bread.

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Lisa Schofield

Objectively myocardinate top-line processes whereas next-generation human capital. Quickly customize collaborative niche markets through functionalized "outside the box" thinking.

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