Gourmet Surf & Turf with Lamb Chops and Garlic Butter Shrimp

Directions

Rice Pilaf:

1. Rinse the basmati rice under cold running water until the water runs clear. This step removes excess starch and helps prevent the rice from becoming sticky as it cooks.
2. In a medium saucepan, heat the butter or olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for 4–5 minutes, or until the vegetables are soft and slightly golden. Stir frequently to avoid browning the onion too much.
3. Stir in the turmeric, cumin, salt, and pepper, allowing the spices to bloom in the hot oil for about 30 seconds. This will deepen their flavor and distribute the aromas evenly through the dish.
4. Add the rinsed rice to the pot and toast for 1–2 minutes, stirring constantly to coat the grains with the seasoned oil. This helps the rice develop a slightly nutty flavor and keeps the grains separate.
5. Pour in the broth and bring to a gentle boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the rice is fluffy, tender, and infused with a golden hue. Let the rice sit off the heat for 5 minutes before fluffing with a fork.

Lamb Chops:

1. Pat the lamb chops dry with paper towels. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously over both sides of the chops, pressing the herbs into the meat for full coverage and flavor infusion.
2. Preheat a grill pan or cast-iron skillet over medium-high heat until very hot. Sear the lamb chops for 3–4 minutes per side for medium-rare doneness, or longer if you prefer them more well done. Use tongs to stand the chops on the fat side briefly to render and crisp the edges.
3. Remove the chops from the heat and let them rest for at least 5 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender when sliced or bitten into.

Shrimp: