Directions
Grilled Lamb
- Preheat the grill to medium-high heat.
- Prepare the lamb: In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture all over the lamb.
- Grill the lamb: Place the lamb on the preheated grill. Grill for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.
- Rest and serve: Remove the lamb from the grill and let it rest for 5 minutes before slicing into chops.
Almonds Shrimp
- Toast the almonds: In a large skillet over medium heat, toast the sliced almonds until golden brown. Remove from the skillet and set aside.
- Cook the shrimp: In the same skillet, melt the butter over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Add lemon and almonds: Squeeze the lemon juice over the shrimp and season with salt and pepper. Toss in the toasted almonds and cook for another minute.
- Garnish and serve: Garnish with chopped parsley and serve hot.
Creole Roast Potatoes
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes: In a mixing bowl, toss the halved potatoes with olive oil, Creole seasoning, salt, and pepper.
- Roast the potatoes: Spread the potatoes out on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy.
- Garnish and serve: Sprinkle with chopped parsley, if desired, and serve hot.
Notes and Tips
- Lamb doneness: For medium-rare lamb, aim for an internal temperature of 135°F (57°C). For medium, cook to 145°F (63°C).
- Shrimp cooking: Avoid overcooking the shrimp, as they can become tough and rubbery. Cook just until they turn pink and opaque.
- Creole seasoning: Adjust the amount of Creole seasoning to your taste preference. If you like it spicier, add a bit more.
- Oil alternatives: You can use avocado oil or melted butter instead of olive oil for the potatoes and lamb.
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator. The grilled lamb and shrimp will keep for up to 3 days, while the roast potatoes can be stored for up to 4 days. To reheat, use a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. For the shrimp, a quick reheat in a skillet works best to maintain their texture.
Food and Drink Pairings
- Wine pairings: A robust red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the grilled lamb. For the shrimp, a crisp white wine like Chardonnay or Sauvignon Blanc complements the flavors well.
- Side dishes: A fresh green salad or steamed vegetables make excellent side dishes to round out this meal.
- Dessert: Finish your gourmet feast with a light dessert, such as lemon sorbet or a fruit tart, to cleanse the palate.
