Easy Homemade Luxury Surf & Turf with Lamb Chops & Garlic Butter Shrimp — Traditional, Healthy Dinner Recipe

Introduction (Storytelling + Emotion)

The first time I made this Luxury Surf & Turf with Lamb Chops & Garlic Butter Shrimp, it was for a chilly anniversary dinner at home — candlelight, a bottle of something bubbly, and the smell of garlic butter filling the kitchen. That moment stuck with me: rich, comforting lamb paired with bright, buttery shrimp feels both indulgent and surprisingly approachable. This recipe is perfect for a weeknight that needs a little lift, a cozy Sunday family meal, or a holiday dinner when you want to impress without stress.

Whether you call it surf and turf, lamb and prawns, or simply "date-night dinner," this easy, traditional, and homemade dish marries robust flavors and elegant presentation.

🧂 Ingredients:

• 4 lamb chops (about 1–1.25 lb / 450–570 g total), rib or loin chops, about 1-inch thick
• 2 tbsp olive oil (for lamb)
• 3 cloves garlic, minced (divided: 1 clove for lamb, 2 for shrimp)
• 1 tsp fresh rosemary, finely chopped (plus extra sprigs for garnish)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• Salt and freshly cracked black pepper
• 12–16 jumbo shrimp (8–10 oz / 225–280 g), peeled and deveined, tails on or off per preference
• 3 tbsp unsalted butter (or ghee), divided
• 1/2 tsp smoked paprika or sweet paprika
• 1 tsp lemon juice, plus extra wedges for serving
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 1/2 cups basmati or jasmine rice (optional rice pilaf side)
• 2 tbsp butter or olive oil (for rice)
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1/2 tsp ground turmeric (optional, for color)
• 1/2 tsp ground cumin
• 3 cups low-sodium chicken or vegetable broth (or water + bouillon)
• Freshly cracked black pepper to taste

Optional finishing:

• Lemon zest, chili flakes, or a drizzle of good olive oil

👩‍🍳 Directions:

1. Prep — Bring lamb chops and shrimp to room temperature for 20 minutes. Rinse rice until water runs clear if making the pilaf. Preheat oven to 200°F (95°C) to keep finished food warm.
2. Rice Pilaf (optional) — In a medium pot, melt 2 tbsp butter or heat oil over medium. Sauté the onion and bell pepper 3–4 minutes until softened. Stir in turmeric, cumin, salt, and pepper. Add rice and toast 1–2 minutes. Pour in broth, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
3. Season the Lamb — Pat chops dry. Rub with 2 tbsp olive oil, 1 minced garlic clove, rosemary, thyme, salt and pepper. Let sit 10–20 minutes (or up to 1 hour in fridge).
4. Sear the Lamb — Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add a touch of oil, place chops in the pan. Sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 4–5 minutes for medium. If chops are thick, finish in a 400°F (200°C) oven for 4–6 minutes. Rest chops 5–7 minutes under tented foil.
5. Garlic Butter Shrimp — While lamb rests, melt 2 tbsp butter in a wide skillet over medium heat. Add remaining minced garlic and sauté 30 seconds until fragrant (don’t burn). Add shrimp, sprinkle smoked paprika, salt and pepper. Cook 2–3 minutes per side until shrimp are pink and just cooked through. Finish with lemon juice and 1 tbsp butter, tossing to coat. Remove from heat and sprinkle parsley.
6. Plate — Spread rice pilaf on serving platter (if using). Arrange lamb chops and garlic butter shrimp on top. Spoon any pan juices over meat, garnish with rosemary sprigs, chopped parsley, and lemon wedges. Serve immediately.
7. Timing tips — Rice: 15–18 min. Lamb: 3–5 min per side depending on thickness + 5–7 min rest. Shrimp: 4–6 min total. Overall active cook time ~30–40 minutes if prepping while rice cooks.

💡 Tips & Variations:

• Perfect sear: Ensure the pan is very hot and the chops are dry before searing. Don’t overcrowd the pan.
• Resting matters: Let lamb rest for 5–7 minutes so juices redistribute.
• Use a thermometer: For consistency, aim for 125–130°F for rare, 130–135°F for medium-rare, 140–150°F for medium.
• Low-carb swap: Replace rice pilaf with cauliflower rice (sautéed with onion, bell pepper, turmeric, and cumin) or a bed of wilted spinach/garlic greens.
• Dairy-free option: Use olive oil or a vegan butter substitute instead of butter for the shrimp.
• Vegan alternative: For a plant-based “surf & turf,” grill marinated portobello steaks for the “turf” and sear king oyster mushroom “scallops” or vegan shrimp alternatives in garlic oil for the “surf.” Serve over cauliflower rice.
• Gluten-free: This recipe is naturally gluten-free; just ensure your broth and any seasonings are labeled gluten-free.
• Make it healthier: Swap half the butter for olive oil in the shrimp, and use brown basmati or quinoa pilaf for extra fiber.
• Serving ideas: Roasted asparagus, garlic mashed potatoes, lemony green beans, or a crisp arugula salad. For wine pairing, try a medium-bodied red like Grenache or a crisp Sauvignon Blanc for shrimp-forward bites. Champagne or sparkling wine can make it extra celebratory.
• Leftovers & storage: Refrigerate lamb chops and shrimp in airtight containers for up to 3 days. Freeze within 1–2 days if keeping longer (freeze separately).
• Reheating: Warm gently in a 250–275°F (120–135°C) oven until heated through to avoid overcooking (approximately 10–15 minutes). Reheat shrimp quickly in a skillet over low heat with a splash of water or butter.

🩺 Health & Lifestyle Tie-in (Optional)
This Luxury Surf & Turf with Lamb Chops & Garlic Butter Shrimp is high in protein and provides important nutrients: lamb offers vitamin B12, zinc and iron, while shrimp brings lean protein and heart-healthy omega-3s. If you’re watching saturated fat, use moderate butter and balance the plate with plenty of vegetables. Eating well now can help support long-term health — and good health often means fewer medical surprises and lower healthcare expenses later, which ties into both physical and financial well-being.

❤️ Conclusion
If you make this Luxury Surf & Turf with Lamb Chops & Garlic Butter Shrimp, I’d love to hear how it turned out — leave a comment, share a photo, or tag me on social so I can see your creation. This dish is one of my favorite easy homemade recipes that still feels luxurious; it’s perfect for celebrating small moments and big ones alike. Enjoy, and happy cooking!

Notes: I love using a well-seasoned cast-iron skillet (affiliate) for the best sear, and a digital thermometer for foolproof results.

Luxury Surf & Turf with Lamb Chops & Garlic Butter Shrimp

This easy and traditional luxury surf & turf recipe features rich, comforting lamb chops paired with bright garlic butter shrimp, perfect for a celebratory dinner.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Lamb Chops

• 4 pieces lamb chops (about 1-1.25 lb / 450-570 g total), rib or loin chops, about 1-inch thick
• 2 tbsp olive oil (for lamb)
• 1 clove garlic, minced (for lamb)
• 1 tsp fresh rosemary, finely chopped plus extra sprigs for garnish
• 1 tsp fresh thyme, chopped or 1/2 tsp dried
• to taste salt and freshly cracked black pepper

Garlic Butter Shrimp

• 12-16 pieces jumbo shrimp (8-10 oz / 225-280 g), peeled and deveined tails on or off per preference
• 3 tbsp unsalted butter (or ghee), divided
• 2 cloves garlic, minced remaining for shrimp
• 1/2 tsp smoked paprika or sweet paprika
• 1 tsp lemon juice plus extra wedges for serving
• 2 tbsp fresh parsley, chopped for garnish

Rice Pilaf (optional)

• 1 1/2 cups basmati or jasmine rice
• 2 tbsp butter or olive oil for rice
• 1 small onion, finely chopped
• 1 whole red bell pepper, diced
• 1/2 tsp ground turmeric optional, for color
• 1/2 tsp ground cumin
• 3 cups low-sodium chicken or vegetable broth or water + bouillon
• to taste freshly cracked black pepper

Optional Finishing Touches

• lemon zest, chili flakes, or a drizzle of good olive oil

Method

 

Preparation

1. Bring lamb chops and shrimp to room temperature for 20 minutes.
2. Rinse rice until water runs clear if making the pilaf.
3. Preheat oven to 200°F (95°C) to keep finished food warm.

Rice Pilaf (optional)

1. In a medium pot, melt 2 tbsp butter or heat oil over medium.
2. Sauté the onion and bell pepper 3–4 minutes until softened.
3. Stir in turmeric, cumin, salt, and pepper.
4. Add rice and toast 1–2 minutes.
5. Pour in broth, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed.
6. Remove from heat and fluff with a fork.

Season the Lamb

1. Pat chops dry.
2. Rub with 2 tbsp olive oil, 1 minced garlic clove, rosemary, thyme, salt and pepper.
3. Let sit 10–20 minutes (or up to 1 hour in fridge).

Sear the Lamb

1. Heat a heavy skillet (cast iron preferred) over medium-high until very hot.
2. Add a touch of oil, place chops in the pan.
3. Sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 4–5 minutes for medium.
4. If chops are thick, finish in a 400°F (200°C) oven for 4–6 minutes.
5. Rest chops 5–7 minutes under tented foil.

Garlic Butter Shrimp

1. While lamb rests, melt 2 tbsp butter in a wide skillet over medium heat.
2. Add remaining minced garlic and sauté 30 seconds until fragrant (don’t burn).
3. Add shrimp, sprinkle smoked paprika, salt and pepper.
4. Cook 2–3 minutes per side until shrimp are pink and just cooked through.
5. Finish with lemon juice and 1 tbsp butter, tossing to coat.
6. Remove from heat and sprinkle parsley.

Plate

1. Spread rice pilaf on serving platter (if using).
2. Arrange lamb chops and garlic butter shrimp on top.
3. Spoon any pan juices over meat, garnish with rosemary sprigs, chopped parsley, and lemon wedges.
4. Serve immediately.

Notes

Perfect sear: Ensure the pan is very hot and the chops are dry before searing. Don’t overcrowd the pan. Resting matters: Let lamb rest for 5–7 minutes so juices redistribute. Use a thermometer: For consistency, aim for 125–130°F for rare, 130–135°F for medium-rare, 140–150°F for medium. Low-carb swap: Replace rice pilaf with cauliflower rice or wilted spinach. Dairy-free option: Use olive oil instead of butter. Vegan alternative: Grill portobello steaks and sear mushrooms for a plant-based option. Gluten-free: Ensure broth and seasonings are gluten-free. Make it healthier: Swap half the butter for olive oil. Serving ideas: Roasted asparagus or green beans. Leftovers can be refrigerated for up to 3 days, and reheated gently.