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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.

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.

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.

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.