AUSSIE OUTBACK BAKED LAMB CHOPS

AUSSIE OUTBACK BAKED LAMB CHOPS 8 chump (barbecue) lamb chops, trimmed of excess fat 2 med. onions, peeled and sliced in thick rings 1 large carrot, peeled, halved lengthwise and sliced on the diagonal 4 med. washed potatoes, thickly sliced, skin on 3/4 pint any kind of stock 2 tsp. lemon maple (if you can get it) or 2 cloves garlic salt and pepper

Preheat oven to 180°C (350°F). Arrange chops on a cake rack or similar so that they form a slab. Dust with salt, pepper and lemon maple or garlic. Place separated rings of onion evenly over meat and repeat dusting. Repeat with carrot, arrange potato carefully over top, ensuring that everything underneath is covered.

Drizzle with lamb, bacon or beef fat, place stock in a suitably sized baking pan and place rack in pan ensuring that liquid does not touch food. Bake for 1-1 1/2 hours or until potatoes are crisp on top and all the fat has rendered out of the meat.

A gravy can be made by pouring off excess fat, using that to make a roux and adding cooking liquid. This can be done in a camp kettle, baking dish or even over a fire. You just need a suitable rack.

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