Luxury Surf and Turf with Lamb Chops and Garlic Butter Shrimp

Directions

1. 1. Rice Pilaf: Rinse the basmati rice under cold water until the runoff turns clear; removing the excess starch helps each grain stay separate as it cooks. In a pot, melt the butter over medium heat, then add the finely chopped onion and diced red bell pepper. Sauté gently until the vegetables soften and their aroma turns sweet. Stir in the turmeric, cumin, salt, and pepper to lightly toast the spices. Add the rinsed rice and toast it for 1–2 minutes, stirring to coat every grain before pouring in the broth. Once the broth begins to simmer, cover the pot and reduce the heat. Let the rice steam undisturbed for 15–18 minutes until fluffy, golden, and fully cooked. Remove from heat and fluff gently with a fork.
   2. Lamb Chops: Pat the lamb chops dry to help them sear well. Rub them with olive oil, minced garlic, rosemary, thyme, salt, and pepper, ensuring the seasoning coats all sides. Heat a grill or skillet over medium-high heat. Once hot, place the lamb chops down and sear for 3–4 minutes per side for medium-rare, or adjust the cooking time to your preference. Let the chops rest for 5 minutes so the juices redistribute, keeping the meat tender when sliced or served.
   3. Shrimp: Melt the butter in a skillet over medium heat. Add the minced garlic and sauté briefly until fragrant, being careful not to brown it. Add the shrimp along with the smoked paprika, a pinch of salt, and the lemon juice. Cook for 2–3 minutes per side, just until the shrimp turn pink and are fully coated in the garlic butter without overcooking.