That sounds like a bold, surf-and-turf style plate 😍—grilled lamb with almonds, creole shrimp, and roasted potatoes. Here’s a clean, restaurant-style way to pull it all together so everything hits the table hot and flavorful.
Grilled Lamb with Almonds, Creole Shrimp & Roasted Potatoes
Serves: 2–3
Total time: ~45 minutes
🥩 Grilled Lamb with Almonds
Ingredients
- 1½ lb lamb chops or lamb steak
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp rosemary or thyme
- ½ tsp paprika
- Salt & black pepper
- ¼ cup sliced almonds, toasted
- 1 tbsp butter
Instructions
- Marinate lamb with olive oil, garlic, herbs, paprika, salt, and pepper (30 min if possible).
- Grill over medium-high heat:
- Chops: 3–4 min per side
- Steak: 4–5 min per side
- Rest 5 minutes.
- Melt butter in a pan, add almonds, toast lightly.
- Spoon almonds over lamb before serving.
🍤 Creole Shrimp
Ingredients
- 1 lb shrimp, peeled & deveined
- 1 tbsp butter + 1 tbsp oil
- 1 tsp Creole seasoning
- ½ tsp paprika
- ½ tsp garlic powder
- Juice of ½ lemon
Instructions
- Toss shrimp with Creole seasoning, paprika, and garlic powder.
- Heat butter and oil in a skillet.
- Cook shrimp 2–3 minutes per side until pink.
- Finish with lemon juice.
🥔 Roasted Potatoes
Ingredients
- 1½ lb baby or diced potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & pepper
Instructions
- Toss potatoes with oil and seasoning.
- Roast at 425°F (220°C) for 30–35 minutes, flipping halfway.
- Optional: finish with parsley or a sprinkle of Parmesan.
🍽️ Plating Tip
- Slice lamb and fan on the plate
- Spoon almond butter over lamb
- Add shrimp on the side
- Finish with crispy potatoes and a lemon wedge
🔥 Pro Chef Tips
- Almonds add crunch—toast them separately so they stay crisp
- Don’t overcook shrimp; pull them as soon as they curl
- Lamb is best at medium-rare (135°F / 57°C)
If you want, I can turn this into a one-pan oven version, a BBQ marinade, or a creamy Creole sauce instead of dry seasoning.
