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Recipe: Camping Chops

Recipe by Christine Wolheim Photograph by Alex Farnum

This recipe is part of a menu that accompanied a feature called The Lost Coast. 

It’s a good rule of thumb to have two T-bone-style lamb shops per person. They can be cooked directly on the fire, but this method yields a nice, rich sauce in which to dip your corn bread.

Prepare before your trip:
8 T-bone style lamb chops
Good olive oil
Freshly cracked black pepper
1 large sprig rosemary

At your campsite:
4 cloves garlic
Sea salt or kosher salt
8 sprigs of fresh parsley
Good olive oil
1 1/2 cups good red wine

Before leaving home, place the chops in a large plastic bag, drizzle with olive oil and sprinkle with the cracked black pepper. Strip the leaves off the rosemary and place in the bag as well. This will serve as a marinade for several days; keep the meat in a cooler until ready to use.

When ready to cook, remove chops from bag and discard rosemary. Place chops in a shallow dish; peel and sliver the garlic and rub into the meat. Salt the meat generously. Pluck the parsley and sprinkle on top. Toss all together.

Over a medium bed of coals, heat a skillet. Add approximately 1/3 cup of olive oil. Sear the chops on both sides until well browned, about 3 minutes per side.

Deglaze with the wine by adding the wine to the pan all at once. It will bubble up—don’t be alarmed! Move the pan to a place on the fire where it can simmer for a minute or two (you may wish to check and remove the chops at this point to avoid overcooking, as per your taste). When the wine has reduced (cooked off by at least half), and combined with the meat juices and oil you will have a luscious sauce. Pour over the chops, and serve immediately.

Serves 4

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