Directions
- Prepare the Rice Pilaf:
Rinse the basmati rice under cold water until the water runs clear. In a medium pot, melt butter over medium heat. Sauté onion and bell pepper until soft and fragrant. Stir in turmeric, cumin, salt, and pepper. Add rice and toast for 1–2 minutes. Pour in broth, cover, and simmer for 15–18 minutes until rice is fluffy, golden, and fully cooked. - Cook the Lamb Chops:
Rub lamb chops with olive oil, garlic, rosemary, thyme, salt, and black pepper. Preheat a grill or skillet over medium-high heat. Cook chops 3–4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Remove and let rest for 5 minutes before serving. - Prepare the Garlic Butter Shrimp:
Melt butter in a skillet over medium heat. Add garlic and sauté for 30–60 seconds until fragrant. Add shrimp, smoked paprika, salt, and lemon juice. Cook 2–3 minutes per side until shrimp are pink, opaque, and coated in buttery goodness. Sprinkle with chopped parsley. - Plate the Dish:
Spread a bed of golden, spiced rice pilaf on a large serving platter. Arrange lamb chops on top, then add garlic butter shrimp alongside. - Garnish & Serve:
Finish with fresh rosemary sprigs and a sprinkle of parsley for color and aroma. Serve immediately for a warm, luxurious meal experience.
Recipe Details
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Swap lamb chops for ribeye or filet mignon for a beef-centric surf & turf.
- Add a splash of white wine to the shrimp butter sauce for extra depth.
- Mix in diced carrots or peas to the rice pilaf for added color and texture.
- For a spicier twist, sprinkle a pinch of cayenne over the shrimp before serving.
Serving Suggestions
Read more by clicking the (NEXT »») button below!
