Grilled Lamb Chops and Shrimp Dinner with Fried Rice and Asparagus

 

 

Ingredients:

For the Lamb Chops:

6 lamb chops
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp rosemary (dried or fresh)
Salt and pepper to taste
For the Shrimp:

12 large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1 clove garlic, minced
Salt and pepper to taste
For the Fried Rice:

2 cups cooked rice (preferably day-old)
1 tbsp sesame oil or vegetable oil
1/2 cup peas
1/2 cup diced carrots
2 eggs, beaten
2 tbsp soy sauce
1 tsp oyster sauce (optional)
1/4 tsp black pepper
2 green onions, chopped
For the Asparagus:

1 bunch asparagus
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Lamb Chops:
Preheat a grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, garlic powder, paprika, rosemary, salt, and pepper.
Rub the mixture over both sides of the lamb chops.
Grill for 3-4 minutes per side for medium-rare, or to your preferred doneness.
Let rest for 5 minutes before serving.
Shrimp:
Toss shrimp in olive oil, smoked paprika, garlic, salt, and pepper.
Grill or sauté shrimp for 2-3 minutes per side until pink and cooked through.
Fried Rice:
Heat sesame oil in a large skillet or wok over medium heat.
Add peas and carrots, cooking until tender (about 2 minutes).
Push veggies to one side and pour beaten eggs on the other side. Scramble the eggs until set, then mix with veggies.
Add cooked rice, soy sauce, oyster sauce, and black pepper. Stir-fry for 3-4 minutes.
Garnish with chopped green onions.
Asparagus:
Toss asparagus with olive oil, salt, and pepper.
Grill or sauté for 5-7 minutes until tender-crisp.
Assembly:
Plate the grilled lamb chops and shrimp on one side.
Add a generous portion of fried rice and asparagus alongside.
Serve hot and enjoy this elegant, restaurant-quality dinner!