Method

Middle Eastern Lamb Chops

This recipe is from acclaimed cook and food writer Annie Bell’s great book ‘The Camping Cookbook’.We are delighted that Annie has used five of our spice blends in recipes throughout the book and has very kindly allowed us to share this one with you on our website.

“Delicious with A Kind of Baba Ghanoush and Smoky Courgette Salad (both recipes in ‘The Camping Cookbook’).

About an hour before grilling, put the chops into a bowl or container with the Camping Marinade and spice blend and leave to marinate. Grill the chops for a few minutes each side over a very hot barbecue, until golden but with a slight give to leave them medium rare.

Extra thyme: If you have a few stalks of fresh thyme with you, strip half the leaves off
and scatter these and the stalks over when grilling (Kit: Barbecue).

* Annie’s ‘Camping Marinade’ (good for a couple of meals for 3 to 4 people):
– 100ml lemon juice (2 to 3 lemons)
– 150ml extra virgin olive oil
– 3 garlic cloves, peeled and crushed to a paste
– 1 teaspoon sea salt

Combine all the ingredients in an airtight container and shake before use. Store in a cool place.

(This marinade is perfect as it stands, you need go no further in dressing meat or fish for the grill. But equally you can use it as a building block, by adding herbs such as thyme, oregano or marjoram, rosemary or herbes de Provence. Or you can add one of the suggested spice blends from Annie’s Camping Spice Kit to whisk you to the shores of Morocco or to the Middle East. Either way, this means you are effectively working with only two ingredients while you are cooking).”

Annie Bell spent several years as cookery writer for Vogue, then as food writer on the Independent. She currently writes for the Mail on Sunday’s YOU magazine, and is a contributor to CountryLiving and Waitrose Food Illustrated. She was winner of the Guild of Food Writers’ Cookery Writer of the Year in 2003.

** Recipe taken from The Camping Cookbook by Annie Bell, copyright Annie Bell 2010 **