Surf & Turf Lamb Chop with Garlic Shrimp & Butter Rice

Ingredients (Serves 2)

For the lamb:

• 2 lamb chops (bone-in)
• Salt and black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves (crushed)
• 1 sprig rosemary

For the shrimp:

• 200 g shrimp (peeled & deveined)
• 1 tbsp butter
• 2 garlic cloves (minced)
• 1 tsp lemon juice
• Salt & pepper

For the rice:

• 1 cup cooked jasmine rice
• 1 tbsp butter
• 1/2 tsp paprika
• Salt to taste

For the asparagus:

• 6–8 asparagus spears
• 1 tbsp olive oil
• Salt & pepper

Instructions

1. Cook the lamb chops

• Bring lamb to room temperature
• Season with salt and pepper
• Heat pan over medium-high with olive oil
• Sear lamb chops 3–4 minutes per side
• Add butter, garlic, and rosemary
• Baste for 1–2 minutes

👉 Internal temp:

• Medium-rare: 57–60°C / 135–140°F
• Rest for 5 minutes

2. Prepare the shrimp

• Heat butter in a pan
• Add garlic and sauté briefly
• Add shrimp, season with salt & pepper
• Cook 1–2 minutes per side until pink
• Finish with lemon juice

3. Sauté the asparagus

• Heat olive oil in a pan
• Add asparagus
• Cook 3–4 minutes until tender-crisp
• Season lightly

4. Make the butter rice

• Heat butter in a pan
• Add cooked rice
• Season with paprika and salt
• Stir-fry for 2–3 minutes until fragrant

5. Plate and serve

• Place rice on the plate
• Add asparagus as a base
• Set lamb chop upright
• Arrange shrimp around
• Spoon pan juices over lamb

Serve immediately

Tips for Best Results

• Don’t overcook shrimp → they turn rubbery fast
• Rest lamb to retain juices
• Use high heat for a proper sear
• Butter + garlic is key for flavor layering

Flavor Profile

• Juicy, slightly gamey lamb
• Sweet, garlicky shrimp
• Buttery, aromatic rice
• Fresh, crisp asparagus

Clean, balanced, and restaurant-level surf & turf.