What are you cooking when you go camping or RVing? Maybe lamb chops? For many of us, food is the last thing we decide before heading out. We pack the gear, lock the car, grab a cold drink—and then figure out dinner at the campsite. Being away from a full kitchen forces us to simplify, but it doesn’t mean you have to settle for boring meals.
Post Sponsored by The American Lamb Board
But what if you could make a gourmet-feeling meal over a campfire without complicated equipment? You don’t need a fancy grill—just a hot fire, a cast iron skillet, a knife and a cutting board. With a few simple ingredients you can turn fresh American lamb chops into a memorable outdoor dinner.
Sizzling deliciousness
Cast Iron American Lamb Chops — A Simple Campfire Recipe
This recipe is straightforward and fast. Pick up well-trimmed American lamb loin chops, bring a little butter and white wine, a clove of garlic, lemon, olive oil, and a handful of parsley. Season the chops, sear them in a hot cast iron skillet over the fire, finish with a quick pan sauce and lemon zest, and you’ll have a bright, flavorful main course that cooks in minutes.
Ready to be devoured.
Cast Iron American Lamb Chops
Print Recipe
Ingredients
- 4 American lamb loin chops
- 1 tbsp butter
- 1/4 cup white wine
- 1 garlic clove minced
- 1 lemon halved
- Black pepper
- Sea salt
- Olive oil
- Parsley chopped
Instructions
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Build your campfire to medium-high heat. Preheat the cast iron skillet over the fire for 2–3 minutes before cooking.
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Bring lamb chops to room temperature. Rub with olive oil and season with sea salt and black pepper. Add a little olive oil to the skillet and place the chops in the hot pan. Sear 4 minutes on the first side.
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Flip the chops and cook 4 minutes on the other side. While they cook, add the minced garlic and white wine to the skillet. Place the butter on top of each chop and let it melt into the pan to form a quick sauce.
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When done, remove the skillet from the fire, sprinkle with chopped parsley and squeeze lemon zest or juice over the chops. Serve immediately—these cook quickly and are best eaten hot. Tip: Spoon the melted butter and wine sauce over the lamb for extra flavor.
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