An elegant restaurant-worthy dish right from your kitchen! Juicy grilled lamb chops paired with smoky shrimp, tender asparagus, and golden spiced rice — a perfect balance of land and sea.
Ingredients:
✔ For the Lamb Chops:
4 lamb chops
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon rosemary (fresh or dried)
1 teaspoon thyme
Salt and black pepper to taste
✔ For the Shrimp:
12 large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
✔ For the Rice:
1 ½ cups basmati rice
2 tablespoons butter
½ teaspoon turmeric
½ teaspoon cumin
3 cups chicken broth
✔ For the Vegetables:
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt & pepper
Instructions:
- Prepare the Lamb Chops:
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Rub over lamb chops and let marinate for 30 minutes.
Grill or pan-sear for 3–4 minutes per side (depending on thickness). Let rest before serving.
- Cook the Shrimp:
Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Grill or sauté for 2–3 minutes per side until pink and slightly charred.
- Make the Rice:
Melt butter in a saucepan, add turmeric and cumin, and stir for 1 minute.
Add rice and broth, bring to a boil, then simmer covered for 15 minutes until fluffy.
- Sauté the Asparagus:
Drizzle asparagus with olive oil, season with salt and pepper, and grill or roast until tender-crisp.
- Assemble:
Plate rice, add asparagus, then top with lamb chops and shrimp.
Drizzle with pan juices or melted butter for extra flavor.
Serving Tip:
Serve with a wedge of lemon and a sprinkle of fresh herbs for that gourmet finish!
ENJOY