Grilled Lamb Chops with Shrimp: A Flavorful Surf & Turf Delight
There’s something truly special about the combination of tender, savory lamb and succulent, perfectly cooked shrimp. This Grilled Lamb Chops with Shrimp dish brings that elegant surf-and-turf experience right to your backyard grill. With juicy lamb chops infused with aromatic herbs and garlic, paired with zesty grilled shrimp, all served on a bed of fluffy rice, it’s a meal that’s bursting with flavor and surprisingly easy to prepare.
Why I Love This Recipe
This Grilled Lamb Chops with Shrimp recipe is a go-to for me when I want to create a meal that feels a little fancy but doesn’t require a ton of fuss. What I love most about it is the incredible depth of flavor that develops in both the lamb and shrimp from simple marinades. The grilling process gives both proteins a beautiful char and a smoky essence that’s simply irresistible. The lamb stays wonderfully tender, while the shrimp cook up perfectly, retaining their delicate sweetness. It’s a complete, balanced meal that’s perfect for a special occasion, a summer cookout here in Marion, South Carolina, or just a delightful weekend dinner when you want to treat yourself.
Ingredients
Here’s what you’ll need to create this flavorful Grilled Lamb Chops with Shrimp:
For the Lamb Chops:
- 6-8 lamb chops (rib or loin chops, about 1-inch thick)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp rosemary (fresh, chopped, or dried)
- 1 tsp thyme (fresh, chopped, or dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar (optional for extra flavor)
For the Shrimp:
- 12-16 shrimp, large (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
For the Rice (optional side dish):
- 1 cup rice (white or brown)
- 2 cups water or broth
- 1 tsp butter
- Salt to taste
Instructions
Let’s get these delicious Grilled Lamb Chops with Shrimp sizzling!
- Prepare the Lamb Chops: In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, rosemary, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon lemon juice, and balsamic vinegar (if using). Place the lamb chops in a shallow dish or a resealable bag. Pour the marinade over the lamb chops, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature, or preferably 1 hour (or up to 4 hours in the refrigerator) to allow the flavors to soak in.
- Prepare the Shrimp: In a separate bowl, toss the shrimp with 1 tablespoon olive oil, paprika, garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh lemon juice. Gently mix to ensure the shrimp are evenly coated. Let the shrimp marinate for about 15-20 minutes at room temperature.
- Prepare the Rice: If serving with rice, cook it according to package instructions. Typically, you’ll bring 2 cups of water or broth to a boil in a medium saucepan with a pinch of salt and 1 teaspoon butter (if using). Once boiling, add the 1 cup rice, stir once, cover, and reduce heat to low. Cook for 15-20 minutes (or according to package directions) until the rice is tender and all the liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and set aside.
- Grill the Lamb Chops: Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. Place the marinated lamb chops on the hot grill. Grill for about 4-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C). Adjust cooking time based on the thickness of your chops and your preferred doneness.
- Rest the Lamb: Remove the lamb chops from the grill and transfer them to a plate or cutting board. Tent loosely with foil and let them rest for 5-7 minutes before serving. This allows the juices to redistribute, ensuring juicy, tender meat.
- Grill the Shrimp: While the lamb chops are resting, place the marinated shrimp directly on the hot grill grates (or use a grill basket if you’re worried about them falling through). Grill for 2-3 minutes per side until they turn pink, opaque, and are fully cooked. Be sure not to overcook the shrimp, as they can become tough and rubbery quickly.
- Assemble the Dish: Serve the perfectly grilled lamb chops on a plate alongside the succulent grilled shrimp. Add a serving of fluffy rice on the side, or you can also create a bed of rice under the lamb chops and shrimp for a complete, beautifully plated meal.
- Enjoy: Enjoy your Grilled Lamb Chops with Shrimp, a flavorful and satisfying meal that pairs perfectly with rice and a tangy marinade!
Tips for Success
- Pat Dry Lamb: Before marinating, pat the lamb chops dry. This helps the marinade adhere better and allows for a better sear on the grill.
- Don’t Over-Marinate Shrimp: Shrimp are delicate and can become “mealy” if marinated in acidic ingredients (like lemon juice) for too long. Stick to 15-20 minutes.
- Hot Grill: Ensure your grill is properly preheated to medium-high for a good sear on both the lamb and shrimp.
- Don’t Overcook: Both lamb and shrimp cook quickly. Use a meat thermometer for the lamb (130-135°F for medium-rare). Shrimp turn opaque and pink when done; remove them promptly.
- Rest the Lamb: Allowing the lamb to rest after grilling is crucial for juicy results.
Serving Suggestions and Pairings
This Grilled Lamb Chops with Shrimp is a fantastic complete meal, perfect for entertaining or a special dinner.
- Green Vegetables: A side of grilled asparagus, green beans, or a crisp mixed green salad would complement the dish beautifully.
- Sauce (Optional): While the marinade adds plenty of flavor, a light tzatziki or a fresh herb chimichurri could be offered on the side.
- Wine Pairing: A robust red wine like a Cabernet Sauvignon or a Syrah for the lamb, or a crisp Sauvignon Blanc for the shrimp, would be excellent. A versatile dry Rosé also works well.
- Mediterranean Flavors: To lean into the Mediterranean notes, serve with a side of couscous salad or a fresh cucumber and tomato salad.
- Other Hearty Meals: If you enjoy rich, flavorful main courses, this dish fits well with the spirit of a hearty Cajun Chicken Sausage Gumbo or a satisfying Mexican Chicken and Rice Casserole.
Storage and Leftover Tips
Leftover Grilled Lamb Chops and Shrimp are best stored separately in airtight containers in the refrigerator for up to 2-3 days. Reheating lamb and shrimp can be tricky as they can dry out. Gently reheat the lamb in a pan or oven on low heat, or slice it cold for a salad. Reheat shrimp quickly in a pan or air fryer to avoid toughness. Cooked rice can be stored and reheated separately.
More Recipes You Will Love
If you appreciate hearty, flavorful, and satisfying meals, especially those with comforting sauces, you’ll surely love these other fantastic recipes from Chef Maniac:
- For another quick and flavorful dinner that comes together in one pan, try my Tomato Skillet with Okra and Sausage.
- If you need a convenient way to feed a crowd with something cheesy and delicious, these Sheet Pan Quesadillas are incredibly efficient.
- For a beloved Italian classic, you can always rely on my Classic Spaghetti Recipe with Homemade Sauce.
- And for an easy, cheesy chicken dish that’s always a hit, check out my Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
This Grilled Lamb Chops with Shrimp is a fantastic recipe for elevating your home cooking. Its combination of tender meats, vibrant marinades, and easy preparation makes it a delightful choice for any occasion. Give it a try, and enjoy a taste of grilled perfection!
What’s your favorite surf and turf combination to grill? Share your ideas in the comments below!
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