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Rustic Campfire Lamb Chops

June 18, 2016 • 0 comments

Rustic Campfire Lamb Chops
Nothing like sitting around a camp fire on a summer evening with friends and family! Here is a way that is sure to impress them with this classic recipe cooked in a unique way! Don't worry, if you don't have a pitch fork, you can use hot dog or marshmallow sticks and achieve the same results! Happy Grilling!


  • Lamb Loin Chops
  • Ultra Premium Olive Oil - Arbequina
  • Bourbon Smoked Sea Salt
  • Bourbon Smoked Pepper



Prep Time: 1 Hour 15 Minutes | Cook Time: 1 Hour 15 minutes | Servings: 2


Special Equipment:

Campfire Grill Grate or Hot Dog/Marshmallow Stick(s)

Plastic Bag



2 – packages of SSF Lamb Loin Chops

8 - Capellini Onions

4 – Cloves of Garlic

2 – Sprigs of Rosemary

2 – 4 tbs of Organic Olive Oil

Bourbon Barrel Foods Smoked Salt and Pepper

Optional Ingredients:

2 – Japanese White Sweet Potatoes



Step 1 – Start your campfire 1 hour before you plan to grill and allow it to cook down to nice hot coals

Step 2 – If cooking the sweet potatoes, place them unwrapped at the edge of the campfire and allow to cook for 1 hour. Turn them every 15 minutes a ¼ turn to allow even cooking

Step 3 – Place the lamb chops into a plastic bag, and add chopped garlic, rosemary, olive oil, salt and pepper to taste. Allow the chops to marinate for 1 hour unrefrigerated

Step 4 – Remove the chops from the plastic bag and place on campfire cooking grate or on a hot dog/marshmallow stick(s). If using a cooking grate, just place onions on the grate, or skewer on sticks with lamb chops. Hold over the hot coals, about 8 – 10 inches above the coals and cook for 4 – 5 minutes per side, or until desired doneness is achieved. Watch closely as to not burn the chops or onions


Serve and enjoy!!!

Chef's Tip: When removing the sweet potatoes from the campfire, be sure to tap them on the edge of the pit to shake off any hot coals. Handle with care as they will be very hot! Desired doneness for the lamb chops is medium rare to medium. Overcooking the chops can make them tough