The
Perfect Easter Feast!
Planning this year's Easter Feast can be one to remember.
Put a smile on your guests faces with a delicious meal full
of
flavor. A tender lamb roast with veggies and all the trimmings
prepared in the Ultimate
Roaster.
Begin this year's Easter
with a simple appetizer of Bacon-wrapped Mushrooms. A loaded
feast of Rosemary Lamb with Veggies for
the main course is sure to hit the spot. Finish the meal
with a tasty Apple Spoon Pie for dessert. Your 'Ode to Spring
may
just spark enough excitement to melt away the leftover snow
and release the sunshine.
Bacon-Wrapped Mushrooms
15-20 small whole mushrooms
15-20 short bacon slices
Toothpicks
Wrap each mushroom with a slice of bacon. Using
a toothpick, pierce through the bacon and mushroom, holding
the wrap
in place. Place in container and refrigerate until ready
to
cook. About 10-15 minutes before lamb roast is finished
cooking in
the Ultimate Roaster, place upper rack accessory into the
pot. Place skewered mushrooms with bacon onto rack, spreading
evenly
across surface. Cook 15 minutes or until done.
Rosemary
Lamb and Veggies
3 cups 1-inch cubed potatoes
3 cups baby carrots, halved
1 large yellow onion, cubed
4 Tbsp fresh rosemary
1 tsp dried thyme
3 Tbsp Kosher salt
Freshly cracked pepper
Olive oil
5-7 lb lamb roast
1 can beef broth
In a large bowl, combine potatoes, carrots
and onion. cover with thin coat of olive oil. Add rosemary,
thyme, salt
and pepper. Stir together to coat evenly. Set veggies aside
in
separate container.
Pour remaining seasoned oil mixture
over lamb roast and rub to coat evenly. Add more spices as
needed to achieve
a consistent
coating. In the lid of the Ultimate
Roaster, sear the
roast until lightly caramelized. Place roast into base of Ultimate
Roaster on the lower rack. You may need to separate the
roast into two pieces to allow it to easily fit into
the
base around
the convection cone. Pour broth into the basin of the
roaster. Spread veggies evenly over the roast. Leave room for
the
upper rack to fit into the pot for skewered mushrooms.
Cook for 50-60
minutes on medium heat over the kitchen range or on low
heat on your Camp Chef stove. Internal meat temperature
should
reach 150º F.
Apple Spoon Pie
Taken from Marla Rawlings' Outdoor Cooking Guide
6 cups apples, cored, peeled and chopped
1 can refrigerated crescent rolls
1/2 cup sugar
1 1/2 cups sour cream
1 tsp. cinnamon
1 cup brown sugar (packed)
Spread apples on the bottom of
a well-oiled Dutch
oven. Combine white sugar and cinnamon
and sprinkle over
the apples. Toss
to coat apples.
Unroll crescents and place on top. Combine
sour cream and brown sugar and spread over dough. Cook on
low heat over
the Camp
Chef stove with 18-20 hot charcoal briquettes on
top of a 12" Camp
Chef Dutch oven for 12-15 minutes. Remove from stove
and let cook with charcoals on top for another 20-25
minutes more until
the apples are tender and top is deep golden brown.
Rotate lid and check often.
Hint: Elevate your Dutch
oven with the Wok
Ring to
lower the bottom heat temperature when using your
Camp
Chef stove.
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