Uploaded April 2020 | Updated September 2026, 2 weeks ago
Lamb Chops with Fresh Herbs & Mushrooms
(For a 12" Camp Oven)
Ingredients:
1 tbsp. minced garlic
4 tbsp. sweet butter, divided at room temperature
¼ cup minced fresh parsley leaves
¼ cup minced mint leaves
6 lamb chops, 1½” thick, trimmed
6 thin lemon slices
6 sprigs
2-3 dozen small white mushroom caps (or 1 dozen large caps, halved)
salt & pepper to taste
Directions:
1. Preheat camp oven to 350°F. (17 briquettes, tight outer ring on lid, 8 briquettes, in a loose ring under oven wall)
2. Mash garlic, parsley, mint leaves and half the butter together to make a rough paste. Divide the paste equally among the 6 chops, spreading it over the tail to the topside of each chop.
3. Arrange each chop on a sheet of tinfoil, large enough to make a packet.
4. Place a lemon slice & a sprig of mint on top of each chop.
5. Use remaining butter, to spread over the mushrooms, like frosting.
6. Divide mushrooms equally and place them around each chop. Season to taste with salt & pepper.
7. Seal up each packet, crimping the upper side closed and place into camp oven with sealed side up.
8. Bake 20 minutes for medium rare, 22-25 minutes for medium. Remove packets to serving plates. Enjoy!!!
Lamb Chops with Fresh Herbs & Mushrooms
(For a 12" Camp Oven)
Ingredients:
1 tbsp. minced garlic
4 tbsp. sweet butter, divided at room temperature
¼ cup minced fresh parsley leaves
¼ cup minced mint leaves
6 lamb chops, 1½” thick, trimmed
6 thin lemon slices
6 sprigs
2-3 dozen small white mushroom caps (or 1 dozen large caps, halved)
salt & pepper to taste
Directions:
1. Preheat camp oven to 350°F. (17 briquettes, tight outer ring on lid, 8 briquettes, in a loose ring under oven wall)
2. Mash garlic, parsley, mint leaves and half the butter together to make a rough paste. Divide the paste equally among the 6 chops, spreading it over the tail to the topside of each chop.
3. Arrange each chop on a sheet of tinfoil, large enough to make a packet.
4. Place a lemon slice & a sprig of mint on top of each chop.
5. Use remaining butter, to spread over the mushrooms, like frosting.
6. Divide mushrooms equally and place them around each chop. Season to taste with salt & pepper.
7. Seal up each packet, crimping the upper side closed and place into camp oven with sealed side up.
8. Bake 20 minutes for medium rare, 22-25 minutes for medium. Remove packets to serving plates. Enjoy!!!
