Rub lamb chops with olive oil, garlic, rosemary, salt, and pepper.
Let them sit at room temperature for 10–15 minutes while prepping shrimp.
Cook the lamb chops:
Heat a skillet or grill pan over medium-high heat.
Sear lamb chops for 3–4 minutes per side for medium-rare (cook longer if desired).
Remove from pan, cover loosely with foil, and let rest while you cook the shrimp.
Cook the garlic butter shrimp:
In the same skillet, melt butter over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add shrimp, season with paprika, salt, and pepper.
Cook 2–3 minutes per side, until pink and slightly golden.
Sprinkle with fresh parsley and a squeeze of lemon juice.
Serve:
Plate lamb chops with garlic butter shrimp on top or alongside.
Add your favorite sides and a lemon wedge for garnish.
💡 Tips for a Luxurious Touch
Use bone-in lamb chops for more flavor and a dramatic presentation.
Let shrimp rest briefly after cooking to keep them juicy.
Pair with a full-bodied red wine like Cabernet Sauvignon or Syrah for a restaurant-quality experience.
Drizzle a bit of extra garlic butter over both the lamb and shrimp before serving for that decadent finish.
This dish screams elegance and indulgence — juicy lamb, buttery garlicky shrimp, and all the flavors of a fine dining surf & turf dinner at home.
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