Saucy Lamb Chops
This dish is very easy to prepare and cook – just throw all the ingredients in your camp oven and place on your heat source! In this case, we are using the Ozpig as our heat source. Most people have mushroom soup, French onion soup mix, Woosta sauce and onions in their cupboard so all you’d need to do is source some fresh chops from your local butcher. We’d picked up some BBQ lamb chops for this recipe but you could use any cut of lamb you like. The addition of the fresh mint leaves complements the lamb nicely.
8 lamb chops
1 420 gram can of condensed cream of mushroom soup
1 40 gram packet of French onion soup mix
2 tablespoons Worcestershire sauce
1 large brown onion, peeled and cut into chunks
A handful of fresh mint leaves, roughly chopped
Place lamb chops in the base of a camp oven. Add onions on top of the lamb.
In a bowl, combine condensed soup (no extra water added), French onion soup mix, Worcestershire sauce and mint leaves. Pour over lamb chops.
Cover and cook for an hour. Check at this time and add water to achieve a sauce consistency. Add lid and further cook for 30-35 minutes. Serve with pasta or mashed potatoes.
Here’s a traditional damper recipe to go with your lamb chops!