Camp Cooking with Andy

Lamb Chops

Ingredients:

• 2 tablespoons currant jam
• 2 tablespoons tomato sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon dry mustard
• 2 teaspoons Worcestershire sauce
• 12 lamb loin chops, cut thick and trimmed

Method:
In a small bowl combine currant jam, tom sauce, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large re-sealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes.

Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in centre of cooking grate. Grill lamb chops 7 to 9 minutes for rare (140°F/60°C), or 10 to 13 minutes for medium (160°F/71°C), turn once halfway through grilling time.

Pan Fried Green Beans

Ingredients:

• 2 kg fresh green beans, trimmed
• dash garlic powder to taste
• dash onion powder to taste
• salt and pepper to taste
• dash of olive oil

Method:
Over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Keep covered until the beans begin to "sweat". Remove lid and stir occasionally until beans are tender. Allow the beans and spices to 'burn' on the bottom of the pan, this will lend a char-grilled flavour, then add the olive oil and turn off heat.

Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel colour, but not black.