Entry #1

My family and I have been backpacking each summer into the high Alpine Lakes Wilderness right outside our door. We push ourselves each year to create something truly unique (and nothing like what you'd find in a dehydrated hiking meal). I'd incorporate lamb chops into my next trip - first marinating them in garlic, lemon juice, olive oil and rosemary, then freezing them for the 5+ hour hike in (they'll thaw in the 80-90 degree heat along the way). Once our tents are pitched and we're settled and ready for dinner, we'd grill them on a cast iron pan which I'll coerce my 30-something son to carry in his pack). Being up at the alpine level, enjoying a delicious dinner of lamb chops and couscous would be the perfect way to celebrate another year as over-achieving hikers.

Entry #2

For me, American lamb is a staple on the grill at every outdoor event. Being a chef from Argentina, I love to cook on the grill and over a live fire. My ancestors are known for a style of cooking lamb called “Al Asador”, which roughly translates to “to the grill or fire.” I practice this technique using a “cruz” (cross) which allows me to hang an entire lamb to cook it low and slow over the fire. I find that the traditional Argentine techniques accompanied by locally sourced, American Lamb leads to a phenomenal outdoor cooking experience!

Out of all the dishes I know how to make, American Lamb is the favorite of all of my family and friends. That’s why when I buy lamb, I buy American Lamb raised here in Maryland. I almost always purchase an entire lamb, because I know my family and friends will not miss an opportunity to attend this type of “asado” (barbeque). I love to cook American lamb at home, for dinner parties, and while camping. The video shows my favorite way to prepare lamb – I hope you enjoy!

Entry #3

In this video, our main outdoor adventure was making "Cordero a la Cruz," or "Lamb in the Cross," where the entire animal rested over low coals from sunup to sundown, being turned and basted frequently. A group of half a dozen individuals took chunks of time to watch over the meat, allowing smaller groups to go out and standup paddleboard, hike, and climb while dinner was prepared. Then at the end of the day, we all convened again and shared some fine wine and beer, and ate through the entire lamb with our hands. It was glorious.

Entry #4

Did you notice the wooden fence just above the grill?

Just beyond lies a world of outdoor exploration that goes down a hill.

Enjoying the delicious aroma, and with my eye on the gate,

I grill our lunch of American Lamb skewers and fresh vegetables; I can hardly wait!

We sit at the picnic table, savoring the silence and this tasty meal,

Soaking in the spectacular nature around us, our awe is real!

I open the gate when we get to the fence,

Today’s fabulous adventures, are about to commence……….

Entry #5

My recipe is for Lamb Banh Mi Burgers. The burgers are prepared and frozen in advance so they can easily and safely be taken on any outdoor adventure. They can be cooked at home on a gas grill in the backyard. They can be cooked over a charcoal grill, camp stove or open fire on a grill pan at a camp site.

Entry #6

I live for being outdoors and exploring new places. One of my absolute favorite things while adventuring is the feeling of settling in somewhere new for the night, getting a fire going, and enjoying a delicious meal surrounded by nature. Foraging is something near and dear to me and I do it everywhere I go, usually returning home with lots of goodies to hold me over until the next adventure. With mushroom season right around the corner I am starting to find ways that I can incorporate them into fire cooked meals on the road. Having a camper with a fridge has made so many nice meals possible while outdoors that people would have a hard time believing they didn’t come from a kitchen.

Entry #7

By cooking the lamb breast on the Rotisserie in an outdoor setting creates much interest by your guests and the aromas of the lamb riblets on the grill whets their appetites.

Entry #8

As a retired culinary instructor and a licensed mushroom forager, I like to rub a whole lamb loin with garlic, rosemary, and a self made mushroom powder before grilling. I then make a wild mushroom sauce from butter, shallots, oyster or chanterelle mushrooms, lamb stock, and white wine.

Attached is a photo of outstanding oyster mushrooms I recently found in the Francis Marion National Forest.

Entry #9

Lamb is one of my favorite things to cook, especially over the grill or an open fire. Had to improvise this week when our Airbnb yurt didn’t include a grill - dropped the lodge griddle right over the coals and seared some lamb shoulder alongside a ribeye! Food cooked over fire ALWAYS tastes better.