My 4 Ingredients are:
Boned loin of lamb
Black Kalamata Olives
Button Mushrooms
Sun Dried Tomatoes



Layer the tomatoes, olives and mushrooms along the length of the loin



Roll up and tie with cooking twine



Into the camp oven.  I didn’t use any seasoning or oils as lamb always carries some fat and the stuffing flavours will come through the meat.



Cook at around 180 degrees for one and a half hours



A beautifully cooked stuffed loin of lamb



Served with baked potato and pumpkin, peas, honey glazed carrots and gravy

I'm drooling Derek.
I can taste the flavour that the olives would give the Lamb.
So Greek..