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Hope you all had a great weekend! If you haven’t entered be sure you get your entry in to win an autographed copy of The Casserole Queens new cookbook. Even commenting on this post puts you in the running!! Click HERE for details.

Back in July I entered a photo contest for Australian Lamb in hopes to win some good meat and a grill. I don’t need another grill, but lamb isn’t cheap around here so I had my sights on that. I didn’t win, but here’s my photo I entered.

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Can’t win them all, but here’s what I was grilling. I also tossed on a couple scallops and made it a yummy surf and turf dish.

Garlic Rosemary-Marinated Lamb Chops
(Adapted from Epicurious)

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1 teaspoon finely chopped lemon zest
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried
1 tablespoon olive oil
2 bone-in thick lamb loin chops

Preheat the broiler. (I grilled mine instead of making it in the oven.) In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes.

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Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

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For the scallops I just coated them in olive oil and sprinkled on some of my hubby’s 5 spice. They don’t take long on the grill so don’t walk away from these babies.

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