Savory Lamb Chops paired with succulent shrimp

 

 

 

 

 

 

 

 

Ingredients:

For the Lamb Chops:

4 lamb chops (about 1 inch thick)
2 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon fresh rosemary (chopped)
Salt & pepper to taste
For the Shrimp:

1 lb large shrimp (peeled and deveined)
2 tablespoons butter
1 teaspoon paprika
1 tablespoon lemon juice
Salt & pepper to taste
For the Sides:

2 cups asparagus (trimmed)
1 cup cherry tomatoes (halved)
2 tablespoons balsamic glaze
Salt & pepper to taste

Instructions:

Marinate the Lamb Chops:

In a bowl, mix olive oil, minced garlic, rosemary, salt, and pepper. Rub the mixture onto the lamb chops and let them marinate for at least 30 minutes.
Prepare the Sides:

Preheat your oven to 400°F (200°C). On a baking sheet, toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
Cook the Lamb Chops:

Heat a skillet over medium-high heat. Add the marinated lamb chops and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the skillet and let rest.
Sauté the Shrimp:

In the same skillet, melt butter over medium heat. Add shrimp, paprika, lemon juice, salt, and pepper. Cook for 2-3 minutes until shrimp are pink and cooked through.
Plate It Up:

Arrange the lamb chops on a plate, top with sautéed shrimp, and serve with roasted asparagus and cherry tomatoes drizzled with balsamic glaze.
Serve & Enjoy:

Dig in and savor the flavors of this gourmet meal!