Garlic Butter Lamb Chops with Shrimp and Fried Rice

Instructions

Step 1: Season lamb chops with salt, pepper, and rosemary. Heat olive oil in a skillet over medium-high heat. Sear the chops for 3-4 minutes per side until golden brown.

Step 2: Reduce heat to medium. Add butter and garlic to the skillet and baste the chops with the melted garlic butter for 1-2 minutes. Remove from heat and let rest.

Step 3: For the shrimp, melt butter in a separate skillet over medium heat. Add garlic and cook for 1 minute. Add shrimp, lemon juice, paprika, salt, and pepper. Cook 2-3 minutes per side until pink and opaque.

Step 4: For the fried rice, heat oil in a wok or large skillet. Scramble the beaten eggs and push to one side. Add peas and green onions, cook for 2 minutes.

Step 5: Add the chilled rice, soy sauce, sesame oil, salt, and pepper. Stir-fry everything together for 5-7 minutes until heated through and well mixed.

Step 6: Plate the lamb chops and shrimp alongside a mound of fried rice. Drizzle any remaining garlic butter from the pan over the meat for extra flavor.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat lamb and shrimp gently in a skillet over low heat, and microwave or stir-fry the rice with a splash of water to refresh. Not recommended for freezing due to seafood and texture changes.