A camping recipe from cabalot. I call this Caesar Lamb Chops because it has almost all the ingredients as the dressing minus the egg and anchovies and with the addition of parsley and rosemary. Adjust the ingredients to your taste. If you don't like mustard, don't add it. I don't like mustard, but it adds a nice background flavor in a marinade. The same recipe is good with beef or chicken too.
Prep Time: 45 minutes
Total Time: 45 minutes
Ingredients:
- 6 lamb chops
- 3 cloves garlic, chopped
- coarse ground black pepper
- kosher salt
- 1 teaspoon mustard
- 1/2 lemon, fresh squeezed juice
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco sauce
- fresh chopped parsley
- fresh chopped rosemary
- 1/2 cup olive oil
Preparation:
Mix all the ingredients with a whisk, and then marinate the chops in it overnight. Get a good bed of hot coals going in the fire ring and toss in two potatoes wrapped in foil. If you like to eat the skin, brush them with a little oil and sprinkle some salt on them before wrapping in foil. Thirty minutes later, after the potatoes are done, pull them out of the main heat to keep warm. Throw on some hickory chips. and grill the chops over that smoky mound of intense heat until desired doneness.
Servings: 2
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