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Tuesday, October 16, 2018

Lamb Loves Long, Slow Camp Cooking

Janet Groene’s
Lamb ‘n Lentils

A relative of a classic cassoulet, this elegant comfort food is ideal for the cookpot, instant pot or pressure cooker. Cook it long and slow over the campfire or quickly under pressure. Either way it should be fall-apart tender. Spoon it up, accompanied by crusty French bread.

1 pound lean, boneless lamb for stew
1 tablespoons vegetable oil
Large onion, chopped
4 carrots, chopped
3 large ribs celery, chopped
1 tablespoon minced garlic
1 teaspoon each salt and dried oregano
1 cup lentils, rinsed and picked over
2 chicken bouillon cubes
3 cups water

    Brown lamb, gradually stirring in onion, carrots, celery and garlic, scraping up brown bits from the pan. Add water and bring to a boil. Add lentils, bouillon and oregano. Cover and cook until lamb and lentils are tender, up to two hours in a pot over the campfire (check to add more water if needed) or 20 minutes in a pressure cooker. Serves 4 to 6. 

See more of Janet Groene's RV-ready recipes at

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