There is just something special about eating meat off the bone in the woods. I love lamb in a cozy kitchen, out in the woods it is untouchable. The rosemary really brings out the natural flavors of the lamb and the rocks crisps up the meat and fat and the bone acts a natural handle. I have taken many people on many hikes and camping trips; nothing, nothing gets the smiles and reaction like
a fresh grilled lamb.
- 1hr 30min
- Prep: 20 min
- Inactive: varies on marinade time
- Cook: 5-10
Yield: 6 servings
- 1 rack of lamb cut into chops
- Minced garlic
- Olive oil
Fully coat chops in desired seasoning and oil.
Marinate in the seasoning and olive oil for a few hour to overnight. I like to marinate in a Ziploc bag so it is ready to go.
I almost always cook this on a rock. Get the fire going and test with a splash of water. If it sizzles it is ready to cook. Doesn’t take very long 1-3 minutes on each side, I like my lamb medium rare with light Pinot Noir .