The lightening streaked across the sky and my wife, Garnet, and I started counting together, "One thousand -- one; One thousand.." Crack -- Boom

And the thunder rolled across the skies near the city of Moses Lake in Eastern Washington. "That was close," I said. Just then the light rain turned into a drenching downpour, followed by another bolt of lightening that illuminated the backyard as if it were noon on a summer day. There, standing alone as if challenging the elements, was our new Camp Chef DB-60 stove.

"I'm just tellin' ya ...," Garnet said, shaking her head. It's a phrase she uses, usually as a last resort, to let me know my actions are a bit short of her expectations. She also knows that there are times when I do things for a reason.

As we stood together at the sliding-glass door watching the lightening dance across the sky,...

By Garnet Wilson and Dennis L. Clay
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REHEAT YOUR CASSEROLE
Place the Camp Chef Griddle over the burner of your Camp Chef Stove and place the casserole dish on the griddle. The result is a perfectly heated meal with no burnt or cold spots! Cover with the grill box lid for even faster reheating.

S. Hoemke received a free Camp Tool Kit for his submission.

PRICE SLASHING EASTER SPECIALS brought to you by OutdoorCooking.com

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THIS MONTHS SPECIALS INCLUDE:
Ultimate Turkey Roaster (TDO-14), Collapsible Fire Box (FB-16G), Seasoning 4 Pack (SPI-4PCK), Heat Guard Gloves (GLV-15), Outdoor Cooking Guide (BK-8)
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HERB AND BUTTER LAMB ROAST

• 3 Legs of lamb with the bony lower shank removed

• 1 Camp Chef Herb Butter Marinade system

• 6 Medium size potatoes, halved

• 1 Large yellow onion, sliced

• 1/2 Cup of Olive oil

• Camp Chef "Sundance" Lemon Pepper

Mix the complete bottle of Marinade and inject the lamb legs parallel to the bone every two inches. Allow lamb to sit in refrigerator over night. Remove from fridge one hour before you plan to cook.

Preheat your roaster well (well is the part with the cone), on a low heat. Heat lid to a medium heat. In the lid add olive oil and brown your lamb roast searing the injected end first. Remove each roast and place on the trivet in the well so that the shank pokes skyward. Add one cup of warm water and replace lid.

Cook for thirty minutes, remove lid and add your halved potatoes and sliced onion. Sprinkle to taste Camp Chef's "Sundance Lemon Pepper" over potatoes. Replace the lid and cook for twenty minutes.

Using a meat thermometer test the lamb after this time. 160 degrees near the bone will be a medium doneness. I prefer my lamb rare, so I like to come in at 140 degrees. Your cooking times may vary. If you are under done simply replace the lid and allow more cook time. Check again in no longer than ten- minute increments.

Feeds 8-10

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