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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
Cook Time 30 minutes
Total Time 1 hour 10 minutes
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.