Pistachio Crusted Campfire Lamb Chops

Camping is full of rustic meals and not the fanciest of serving-ware but there isn’t a reason you can’t spice it up a bit with these Pistachio Crusted Campfire Lamb Chops for a unique spin on camping food. With a few tips, they are easy to make and a delicious way to spice up that picnic table.

Campfire Lamb Chops – Crusted to Perfection

Not everyone is a fan of lamb chops but from experience I have found it’s all in how you cook them. In almost every circumstance the reason people turn their noses up at lamb chops has been because they were overdone when they should be slightly pink to red, moist with just enough seasoning.

Be it an appetizer or part of a main course, Pistachio Crusted Campfire Lamb Chops is now one of our favourites at the campsite. These lamb chops turn out perfectly crusted with a salted nutty flavour on the outside with a moist, melt-in-your-mouth texture upon your first bite into a chop.

With a few unique ingredients, and a couple cooing tips, these Campfire Lamb Chops will be a great way to change up the meal plan on your next camping trip for a recipe sure to satisfy. And hey, leftover pistachios are a great snack while playing cards; it’s a win, win!

*Don’t forget, how to build a cooking fire is key to cook times however you should be prepared to adjust times based on the look and texture of the food you are cooking. 

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• Balsamic Roasted Campfire Brussels Sprouts
• Grilled Lemon Pepper Campfire Salmon
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• Greek Campfire Lamb Burgers with Dill Potatoes
• Rainbow Pasta Salad with Italian Dressing
• Campfire French Toast

Yield: 4

Pistachio Crusted Campfire Lamb Chops

Print Recipe

Pistachio Crusted Campfire Lamb Chops crusted have a salted nutty flavour on the outside and moist, melt-in-your-mouth texture upon for tasty camping meal.

Prep Time 10 minutes

Cook Time 20 minutes

Grill Time 5 minutes

Total Time 35 minutes

Ingredients

• 1 1.3 lb rack of lamb, frenched
• 1/4 cup pistachios, shelled and crushed
• 1 1/2 tbsp olive oil
• 3 tbsp dijon mustard
• 1/2 tsp dried rosemary
• 1 tsp Kosher salt

Instructions

Preheat the campfire for cooking. See the article How to Build a Cooking Fire.

Brush a foil baking pan with some of the olive oil and set aside.

Brush lamb bone ends with olive oil. Wrap bone ends in foil.

Brush the meaty part of the rack of lamb with dijon mustard and sprinkle salt, rosemary and pistachios. Place onto prepared foil baking pan, cover with foil and place over the grate of the cooking fire.

Cook for approximately 20 minutes. Remove foil and turn the rack gently with tongs on the baking pan. Continue cooking to crisp up the outside for approximately 5 additional minutes.

Serve hot with your favourite side dish.

Notes

• Rack of lamb size is approximate; the average package is 0.6kg/1.3lb.

Nutrition Information:

Yield:

4

Serving Size:

176
Amount Per Serving: Calories: 335 Total Fat: 21.88g Saturated Fat: 5.329g Trans Fat: 0.473g Cholesterol: 96mg Sodium: 520mg Carbohydrates: 2.82g Fiber: 1.3g Sugar: 0.7g Protein: 32.98g