Indulge in a hearty and flavorful meal with our Grilled Lamb Chops and Shrimp, served alongside creamy mashed potatoes and fresh steamed broccoli.
This dish is a perfect harmony of land and sea, combining tender, perfectly seasoned lamb chops with succulent,
juicy shrimp that are grilled to perfection. Each bite is infused with a smoky, savory essence that highlights the natural flavors of the meat and seafood.
Grilled Lamb Chops and Shrimp with Mashed Potatoes and Steamed Broccoli
Ingredients:
For the Lamb Chops and Shrimp:
12 large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp unsalted butter (for shrimp)
1 tsp garlic powder
1 tsp paprika
½ tsp cumin
Salt and freshly cracked black pepper, to taste
Fresh rosemary, chopped (for lamb)
1 tbsp lemon zest (for shrimp)
1 tsp lemon juice (for shrimp)
1 tsp dried oregano (for shrimp)
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
½ cup heavy cream
2 tbsp unsalted butter
Salt and pepper, to taste
2 tbsp fresh chives, chopped (optional for garnish)
For the Steamed Broccoli:
2 cups broccoli florets
Salt, to taste
1 tbsp olive oil (for drizzling)
For Garnish:
Fresh herbs (parsley or rosemary), chopped
2 lemon wedges (for serving)
Instructions:
Cook the Mashed Potatoes:
Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for 15–20 minutes until the potatoes are tender and easily pierced with a fork.
Drain the potatoes and return them to the pot. Add heavy cream, butter, salt, and pepper. Mash until smooth and creamy. Set aside, keeping warm.
Prepare and Grill the Lamb Chops:
Preheat your grill to medium-high heat. Rub the lamb chops with olive oil, salt, pepper, and chopped rosemary.
Grill the lamb chops for about 4–5 minutes per side for medium-rare, or adjust based on your desired level of doneness. Remove from the grill and let rest for 5 minutes.
Cook the Shrimp:
In a skillet, melt the butter over medium heat. Add the shrimp and season with garlic powder, paprika, cumin, salt, pepper, lemon zest, and lemon juice.
Cook the shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside.
Steam the Broccoli:
While the lamb and shrimp are cooking, steam the broccoli florets until tender and bright green, about 4–5 minutes.
Drizzle with olive oil and a pinch of salt before serving.
Assemble the Dish:
In a foil takeout container (or serving plate), place a bed of creamy mashed potatoes at the base.
Arrange the grilled lamb chops on one side, the sautéed shrimp on another, and add the steamed broccoli next to them.
Garnish with fresh herbs and lemon wedges for a pop of color and flavor.
Serve:
Serve immediately while the dish is warm. The contrast of the rich, juicy lamb chops, buttery shrimp, smooth mashed potatoes, and fresh broccoli creates a perfect combination of flavors and textures. The lemon wedges add a zesty, refreshing finish.