Grilled Lamb Chops and Shrimp with Yellow Rice and Green Beans
Ingredients:
For the Grilled Lamb Chops:
4 lamb chops, bone-in
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon rosemary, finely chopped
1 teaspoon thyme, finely chopped
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice
For the Grilled Shrimp:
12 large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper (optional for a little heat)
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice
For the Yellow Rice:
1 cup basmati or jasmine rice
2 cups chicken broth (or water)
1 teaspoon turmeric
1 tablespoon olive oil
½ teaspoon salt
For the Green Beans:
1 pound fresh green beans, trimmed
1 tablespoon olive oil
Salt and pepper, to taste
Instructions:
Prepare the yellow rice:
In a medium saucepan, heat olive oil over medium heat. Add the rice and sauté for 2-3 minutes until lightly toasted.
Stir in the chicken broth (or water), turmeric, and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
Marinate the lamb chops:
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper.
Rub the mixture all over the lamb chops, coating them evenly. Let them marinate for at least 30 minutes (or up to 2 hours for more flavor).
Prepare the shrimp:
In a bowl, toss the shrimp with olive oil, paprika, garlic powder, cayenne pepper (if using), lemon juice, salt, and pepper.
Let the shrimp marinate for about 15-20 minutes.
Grill the lamb chops:
Preheat a grill or grill pan over medium-high heat.
Grill the lamb chops for 4-5 minutes per side, depending on your desired level of doneness (medium-rare is about 3-4 minutes per side).
Let the lamb chops rest for a few minutes after grilling to retain their juices.
Grill the shrimp:
Preheat a grill or grill pan over medium-high heat.
Grill the shrimp for 2-3 minutes per side, or until they turn pink and are slightly charred.
Remove from the grill and set aside.
Cook the green beans:
While the meat is grilling, heat olive oil in a large skillet over medium heat.
Add the trimmed green beans and sauté for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred.
Season with salt and pepper to taste.
Assemble the dish:
On a large serving plate, create a bed of the vibrant yellow rice.
Arrange the grilled lamb chops and shrimp on top of the rice.
Scatter the sautéed green beans around the plate for a beautiful contrast in color and texture.
Serve and enjoy:
This grilled lamb chops and shrimp platter offers a perfect balance of savory, smoky flavors and vibrant, colorful presentation. The tender lamb, juicy shrimp, and flavorful rice come together for an elegant and satisfying meal.
This dish combines rich grilled meats, aromatic yellow rice, and fresh vegetables to create a meal that’s not only visually stunning but also packed with mouthwatering flavors!
