Summer is here and it’s camping season. It’s time to spice up your next camping adventure with some gourmet (but easy to prepare) meals. If you’re not sure what to try, we’ve adapted some of our favourite lamb recipes to be streamlined and easy for camping, but just as delicious as always.
Before you leave, make sure to:
- Bring sufficient storage for your leftovers
- Bring all the required cooking equipment
- Pack dishwashing supplies
- OPTIONAL: Prepare your ingredients in advance (slice and portion your veggies)
1. Mediterranean Lamb Burger
Our Mediterranean Lamb Burger is a backyard BBQ classic and an easy meal to throw together at the campground. The tasty grilled eggplant, sprinkled with goat cheese, basil pesto, and packed arugula tastes truly gourmet… even though you could throw it together in the back of your RV, or over a fire in the middle of nowhere.
Tools you’ll need to pack:
- Fire pit cooking grate
- Cooler for food storage
- Tupperware to hold ingredients
Ingredients:
- 4 patties SunGold Lamb Tonight Our Favourite Lamb Burger
- 4 slices eggplant
- 4 hamburger buns
- 4 slices tomato
- 4 oz (125 g) goat cheese
- 1/4 cup (60 mL) prepared basil pesto
- 1 1/3 cups (325 mL) packed arugula
Process:
- Start your fire and allow it to heat up.
- Place patties and eggplant slices on the cooking grate.
- Turn patties and eggplant slices once, after 8 to 10 minutes or until grill-marked and burgers are cooked through.
- Throw buns on the grill and let them toast to golden brown.
- Assemble the buns, patties, and eggplants with sliced tomato, goat cheese, basil pesto, and arugula.
To streamline even farther, prepare your topping portions in advance, or leave out the ones you deem a hassle to transport.
2. Lamb Shawarma with Romesco Dipping Sauce
Lamb kabobs are so easy to prepare on the go. Sungold Lamb Tonight Shawarma Lamb Kabobs come pre-made with skewers already included… so that’s one less thing to pack on your trip. If you’re able to do some prep for the romesco dipping sauce in advance, you’ll have a rich meal that serves four that takes under 20 minutes to cook when you’re actually out camping. So, here’s how to make some delicious Lamb Shawarma…
Tools you’ll need to pack:
- Fire pit cooking grate
- Pot to reheat romesco dipping sauce
- Tin foil
- Cooler for food storage
- Tupperware to hold ingredients
Ingredients:
- 4 SunGold Lamb Shawarma kabobs (about 10 oz/300 g)
- 2 tbsp (30 mL) chopped fresh parsley
Romesco Dipping Sauce:
- 1/2 red pepper, halved and seeded
- 2 plum tomatoes, halved
- 1/4 cup (60 mL) extra-virgin olive oil, divided
- 1 clove garlic
- 1/4 cup (60 mL) blanched almonds, toasted
- 1/2 cup (125 mL) cubed lightly toasted baguette or French loaf
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) hot pepper flakes
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) sherry or red wine vinegar
Process:
BEFORE YOU LEAVE (ROMESCO SAUCE):
- Preheat broiler to high.
- Place pepper and tomatoes, cut sides down on foil-lined baking sheet; brush with 4 tsp (20 mL) olive oil.
- Cook for 8 to 10 minutes or until well charred.
- Let cool enough to handle; peel away skins and chop.
- In a food processor, chop garlic. Add almonds; pulse until finely chopped. Add paprika, hot pepper flakes, salt and pepper; process until fine.
- Add reserved pepper and tomatoes; process until chunky. Add vinegar; pulse until combined. With the machine running, drizzle in remaining olive oil until smooth.
- Transfer to tupperware for storage.
AT THE CAMPSITE:
- Start your fire and allow it to heat up.
- Transfer the romesco sauce from your tupperware into a small pot. Stir regularly and allow it to heat until warm.
- Place the Lamb Tonight lamb kabobs on the cooking grate.
- Grill lamb kabobs, turning occasionally, for 8 to 10 minutes or until grill-marked and cooked through. Tent with foil and let rest for 10 minutes. Sprinkle with parsley.
Tip for the extra outdoorsy: If you want to immerse yourself even deeper in the outdoor cooking experience, try making the romesco sauce on your trip too! Swap out the food processor for a mortar and pestle, and bring a skillet to cook your vegetables in. It’s a lot more work this way, but it’ll definitely be a memorable and rewarding part of your trip.
3. Charmoula Roasted Sweet Potatoes with Lamb Merguez
Charmoula Roasted Sweet Potatoes with Lamb Merguez sounds (and tastes) fancy, but it’s as easy to make as your regular camping meals. Think of the classic scene of roasting hotdogs over a campfire… but with some added spice. And some scrumptious roasted sweet potatoes.
Tools you’ll need to pack:
- Fire pit cooking grate
- Tin foil
- Tongs
- Hot dog skewers
- Cooler for food storage
- Tupperware to hold ingredients
Ingredients:
- 1 pkg (400 g) SunGold Merguez Lamb Sausage, cooked according to package directions
- 1/3 cup (75 mL) olive oil
- 1/4 cup (60 mL) finely chopped fresh cilantro, divided
- 2 tbsp (30 mL) finely chopped fresh parsley
- 4 cloves garlic, minced
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) lemon juice
- 2 tsp (10 mL) lemon zest
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) each salt and pepper
- 2 lb (1 kg) sweet potatoes, scrubbed and cut into chunks
- Lemon wedges
Process:
BEFORE YOU LEAVE (SWEET POTATOES):
- In a large bowl, stir olive oil with half of the cilantro, parsley, garlic, paprika, lemon juice, lemon zest, cumin, salt and pepper; toss with sweet potatoes until coated.
- Store coated sweet potatoes in tupperware.
AT THE CAMPSITE:
- Double wrap sweet potatoes in tin foil and place them in the hot coals. Allow them to bake for 25 minutes until golden brown and tender. Use tongs to gently remove them once they’re complete.
- Skewer the Merguez Lamb sausage and heat over the flames until it’s cooked through.
*Again, you can do all of the ‘before you leave’ steps at the campsite, but this is just suggested for those who want to save prep time.*
4. Rapini and Garlic Penne with Lamb Sausage
Rapini and Garlic Penne with Lamb Sausage is another recipe that takes a bit more time and effort with the campfire. The steps are pretty much identical to the steps you’d take at home, but in the fresh air over a campfire. If you don’t want to tackle boiling water over a fire, then we recommend bringing your propane camping stove for this one.
Tools you’ll need to pack:
- Propane camping stove
- Fire pit cooking grate
- Cooler for food storage
- Tupperware to hold ingredients
- Pot to cook penne
- Skillet
Ingredients:
- 1 pkg (340 g) SunGold Mild Italian Lamb Sausage, sliced
- 1 box (375 g) penne pasta
- 1 tbsp (15 mL) olive oil
- 1 bunch rapini, trimmed and cut into 2-inch (5 cm) pieces
- 1/2 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 1 1/2 cups (375 mL) tomato sauce
- 1/3 cup (75 mL) grated Parmesan cheese
- Pinch red chili flakes
Process:
BEFORE YOU LEAVE (OPTIONAL):
- Portion your rapini and mix it with finely chopped onion, garlic cloves, and salt and pepper.
AT THE CAMPSITE:
- Start your fire and allow it to heat up OR set your propane camping stove to medium high.
- Cook pasta according to package directions.
- Drain, reserving 1/3 cup (75 mL) pasta water.
- Meanwhile, heat oil in a large skillet set over medium-high heat; cook sausage for 2 minutes or until it starts to brown.
- Add rapini, onion, garlic, salt and pepper to skillet; cook, stirring, for 3 to 5 minutes or until vegetables start to soften.
- Stir in tomato sauce; bring to boil.
- Reduce heat to low.
- Simmer for 8 to 10 minutes or until sausage is cooked and rapini is tender.
- Add pasta and pasta water to skillet; toss until pasta is well coated.
- Stir in 2 tbsp (30 mL) grated cheese.
- Transfer to a serving platter; sprinkle chili flakes and remaining Parmesan cheese over top.
5. Lamb Donair with Seasoned Ground Lamb
To close out our list, we’re giving you another extra easy-to-make recipe. Lamb Donair with Seasoned Ground Lamb is a sweet, garlicky, protein-filled pita sandwich that will power you up for your summer hikes.
Tools you’ll need to pack:
- Fire pit cooking grate
- Cooler for food storage
- Tupperware to hold ingredients
- Skillet
- Bamboo skewers
- Potato masher
Ingredients:
- 1 pkg (350 g) SunGold Our Favourite Seasoned Lamb
- 1 1/4 cups (300 mL) shredded lettuce
- 1 cup (250 mL) chopped tomatoes
- 1/4 cup (60 mL) finely chopped white onions
- 4 large Greek-style pitas, warmed
Donair Sauce:
- 3 tbsp (45 mL) evaporated milk
- 3 tbsp (45 mL) granulated sugar
- 4 tsp (20 mL) white vinegar
- 3/4 tsp (3 mL) garlic powder
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) mayonnaise
Process:
BEFORE YOU LEAVE (DONAIR SAUCE)
- Mix together evaporated milk, sugar, vinegar, garlic powder and salt until smooth; stir in mayonnaise.
- Refrigerate for at least 1 hour.
AT THE CAMPSITE:
- Start your fire and allow it to heat up.
- Using potato masher, mash ground lamb for about 1 minute or until mixture comes together; divide into 8 portions.
- Shape each portion into an oval patty, about 2 inches (5 cm) long and 1/2 inch (1 cm) thick.
- Heat a nonstick skillet over medium heat; fry patties for 3 to 4 minutes per side or until golden brown and cooked through.
- Fold patties, lettuce, tomatoes and onions into pitas.
- Drizzle with Donair Sauce.
- Thread bamboo skewers through each pita to hold them together.
- Serve with remaining sauce on the side.
Why bring Lamb Tonight on your next camping trip?
Sungold’s Lamb Tonight products come conveniently packaged and pre-seasoned, which shortens your prep time – and allows you to spend more time adventuring! Of course, if you’re someone who likes to experiment with outdoor cooking, Lamb Tonight products work as a solid, nutritious base for fancier experimental meals.