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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Camp Oven Cooking Discussion › Lamb Chops, and my first damper

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Lamb Chops, and my first damper (Read 4694 times)

Jun 10^th, 2013 at 3:12am

Fryer_man Offline
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I think it may just by my local area of New Brunswick, but there is precious little lamb about, and no mutton at all. It's just not popular around here, I guess.
I walked past tons of beef, pork and poultry, to the lamb section, and there would have been perhaps 5 kilos of lamb in stock. Shocked

That's where I got these

They probably did not need it, but I did mix up a marinade for them.

A rustic potato salad. Made of inch cubes of fully cooked potato, red skins left on. Finely chopped onions, and hard boiled eggs. Hellmanns real mayo for dressing and smoked paprika for color.

The simplest damper recipe I could find.
3 cups all purpose flour
1 heaping tablespoon Baking Powder
1/2 table spoon salt
1/2 cup of margarine

I worked the marg in till it looked crumby, then watered till it looked right and kneaded it out.

Figured a bit of cheese couldn't hurt.

Cooking away. The chops only took a few mins per side. They didn't go into the camp oven till it was fully hot.

I think I'll mix the cheese in next time Lips Sealed

I could have darkened the crust a bit more on the damper, but it was cooked clear through. It was my first try and it was edible, so I'm happy with it.

Chris

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Reply #1 - Jun 10^th, 2013 at 9:18am

Smokeydk Offline
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Old Noarlunga, South Australia, Australia

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Looks pretty good to me Chris Smiley

.....has your campoven got legs.....I put a trivet under mine to keep it off the heatbeads..not high

http://smokeydk.blogspot.com.au/

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Reply #2 - Jun 10^th, 2013 at 9:52am

Fryer_man Offline
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Smokeydk,

Yes, both ovens have legs.
I have only a few coals under the 10" oven with the damper, and the 12" Lodge for the lamb chops has as many as I could fit under there.

Chris

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Reply #3 - Jun 10^th, 2013 at 10:05am

Chally Offline
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Looks like that would stop the hunger pains mate. Well done!

Jeff

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Reply #4 - Jun 10^th, 2013 at 7:41pm

TBF Offline
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I can see you're enjoying your camp oven cooking.

Whats more, I'm enjoy reading your posts.
Keep them coming mate.

Aart

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Reply #5 - Jun 11^th, 2013 at 10:07pm

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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NO choice then Chris.. you are going to have to grow your own lambs so you can experience Braised Lamb Shanks before you lose all your ~~marbles~~ .. err I mean Taste Buds Grin

http://www.cansheep.ca/Default.aspx ; this should get you started Cheesy

Your chops look delish though!

There is a coconut damper recipe on here somewhere that is soooo scrumptious I highly recommend you give it a try as an after dinner treat

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #6 - Jun 11^th, 2013 at 10:19pm

Derek Offline
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Very nice indeed.

Just looking at the labels on that lamb and it looks to be about the same price we pay over here.

Retired
Camp Oven Cook

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Reply #7 - Jun 11^th, 2013 at 10:59pm

Fryer_man Offline
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Derek wrote on Jun 11^th, 2013 at 10:19pm:

Just looking at the labels on that lamb and it looks to be about the same price we pay over here.

Derek,

The upper package started out at $10.04, was marked down to $4.62, and the 30% off sticker brought it down to $3.24.
Now that's a bargain. Our dollar is worth almost the same as yours at this time.

Chris

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