Charcoal Grilled Lamb Chops
I often grill potatoes whole or sliced, or serve with rice or just eat the Lamb. It is that good!
One inch thick loin lamb chops, 1 per person
Mortons™ Natures Seasons, or seasoned salt of choice
Spray on Butter or substitute
Hickory chips and some bourbon or water
Soak Hickory chips in Bourbon or water 4 or 5 hours. Soak stalks of Rosemary in hot water 30 minutes. Trim most fat from Lamb chops and rub with Olive Oil. Light charcoal to bring coals to ideal cooking temp. Drain Hickory chips and sprinkle directly on charcoal. Replace grill rack over charcoal. Drain Rosemary stalks and lay on grill rack. Liberally sprinkle Lamb with Mortons Nature Seasons. Place on top of Rosemary seasoned side down. Liberally sprinkle Mortons Nature Seasons over Lamb. Close grill allowing smoking. Check after 4 minutes. If Rosemary is beginning to burn, remove and discard Rosemary while turning Lamb and mist with butter. Close grill checking in 3 to 4 minutes for medium rare chops or longer. Just before serving, mist with butter and turn chops to assure other side is hot.
Serves: 2 or more
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We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.