Cut the leeks in half lengthways and wash thoroughly, then slice.
In the bottom of a large pot or large camp oven arrange half of the onion, leek and garlic. Sprinkle generously with the lamb herbs (6-8 good shakes) and chicken stock (1-2 tspns) and season with salt and pepper.
Lay half of the chops on top and then add another layer of onions, leeks and garlic and half of the sliced potatoes. Season again with the herbs, stock powder and salt and pepper.
Top with remaining lamb chops.
Arrange the cabbage over the lamb chops and then top with remaining sliced potatoes.
Season again with the herbs, stock powder, salt and pepper and then sprinkle over a little olive oil.
Pour in approx 2 cups of water. You donít need to cover the contents just provide enough in the pan to give it some juice and help steam the meat and vegies.
Cover, bring to the boil, then reduce the heat and simmer gently for approx 30-45 minutes or until the potatoes are cooked.
Serve with fresh bread to soak up all the yummy juices!!
Recipe by Patrick Biddlecombe (who passed it to Viv Moon Ė featured in her cookbook, Outdoor Cooking)
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