Garlic Butter Lamb Chops with Shrimp & Fried Rice

Prepare for an extraordinary culinary experience with this Garlic Butter Lamb Chops with Shrimp & Fried Rice recipe – a stunning fusion dish that masterfully combines two world cuisines onto one delicious plate! This elegant yet approachable meal features perfectly seared lamb chops, bathed in a rich garlic herb butter, alongside succulent, plump shrimp, all served with a flavorful, savory fried rice. It’s a symphony of textures and tastes, where the tender, slightly gamy lamb harmonizes beautifully with the delicate sweetness of the shrimp and the umami-packed rice. This dish is a must-try for food fanatics and adventurous home cooks looking to elevate their dinner game, proving that you don’t have to choose between your favorite flavors when you can combine them into one truly unforgettable feast.

Ingredients:

For the Garlic Butter Lamb Chops:

• 4-6 lamb loin or rib chops (about 1 to 1.5 inches thick)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3-4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the Garlic Butter Shrimp:

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• ½ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped

For the Fried Rice:

• 3 cups cooked day-old white rice, chilled (jasmine or long-grain preferred)
• 2 tablespoons sesame oil, divided
• 1 medium carrot, finely diced
• ½ cup frozen peas
• ½ cup corn kernels (fresh or frozen)
• 2 green onions, thinly sliced (white and green parts separated)
• 2 large eggs, lightly beaten
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon oyster sauce (optional, for deeper flavor)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Step-by-Step Instructions:

1. Prepare Fried Rice Vegetables & Eggs:
   • Finely dice the carrot, prepare peas and corn. Slice green onions.
   • In a small bowl, lightly beat the eggs and set aside.
2. Cook the Fried Rice (Part 1 – Vegetables & Eggs):
   • Heat 1 tablespoon of sesame oil in a large wok or large non-stick skillet over medium-high heat until shimmering.
   • Add the diced carrots, peas, and corn. Sauté for 3-4 minutes until vegetables are crisp-tender. Push vegetables to one side of the wok.
   • Pour the beaten eggs into the empty side of the wok. Scramble quickly until cooked through, then break into small pieces and mix with the vegetables. Remove the egg-vegetable mixture from the wok and set aside.
3. Cook the Fried Rice (Part 2 – Rice & Seasoning):
   • Add the remaining 1 tablespoon of sesame oil to the wok. Add the chilled day-old rice, breaking up any clumps.
   • Cook, stirring constantly, for 5-7 minutes until the rice is heated through and slightly toasted.
   • Stir in the soy sauce, oyster sauce (if using), salt, and black pepper. Mix well.
   • Return the egg-vegetable mixture and the white parts of the sliced green onions to the wok. Toss everything together until well combined and heated through. Keep warm.
4. Sear the Lamb Chops:
   • Pat lamb chops very dry with paper towels. Season generously with ½ teaspoon salt and ¼ teaspoon black pepper.
   • Heat 1 tablespoon of olive oil in a separate large, heavy-bottomed skillet (cast iron preferred) over medium-high heat until shimmering.
   • Carefully place the lamb chops in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness.
   • Reduce heat to medium-low. Add 2 tablespoons of butter, minced garlic, chopped rosemary, and chopped thyme to the skillet. Tilt the pan and spoon the melted garlic butter over the lamb chops for 1-2 minutes.
   • Remove lamb chops from the skillet and let them rest on a cutting board, covered loosely with foil, for 5-10 minutes. This allows juices to redistribute.
5. Cook the Garlic Butter Shrimp:
   • In the same skillet used for lamb chops (no need to clean), add 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
   • Once butter is melted, add minced garlic and sauté for 30 seconds until fragrant.
   • Add the peeled and deveined shrimp to the skillet. Season with paprika, salt, and black pepper.
   • Cook for 2-3 minutes per side, stirring occasionally, until shrimp are pink and opaque. Don’t overcook.
   • Remove from heat and stir in 1 tablespoon of fresh chopped parsley.
6. Assemble and Serve:
   • Plate the fried rice, then arrange the rested garlic butter lamb chops and garlic butter shrimp alongside.
   • Garnish the entire dish with the green parts of the sliced green onions and extra fresh parsley. Serve immediately.

Tips, Variations, and Storage:

• Lamb Doneness: Lamb chops are best served medium-rare to medium for optimal tenderness and flavor. Use a meat thermometer for accuracy.
• Resting Meat: Do not skip resting the lamb chops; it’s crucial for juicy results.
• Fresh Herbs: Using fresh rosemary and thyme for the lamb chops makes a significant difference in flavor.
• Rice Prep: Day-old, chilled rice is essential for good fried rice texture. Freshly cooked warm rice will clump and get soggy.
• Vegetable Options: Customize fried rice with other vegetables like finely diced bell peppers, broccoli florets, or bean sprouts.
• Spice: Add a pinch of red pepper flakes to the lamb or shrimp, or a dash of sriracha to the fried rice for a kick.
• Soy Sauce Alternative: For gluten-free, use tamari instead of soy sauce.
• Storage: Store lamb chops, shrimp, and fried rice separately in airtight containers in the refrigerator for up to 2-3 days. Fried rice tends to dry out after freezing.
• Reheating: Reheat fried rice in a skillet with a splash of water or oil. Reheat lamb chops and shrimp gently in a skillet or oven to avoid overcooking.

Pairings:

• Wine: A bold red wine such as a Zinfandel, Cabernet Sauvignon, or even a Syrah would pair beautifully with the lamb. For a white, a rich Chardonnay could work with the shrimp.
• Vegetable Side: A simple steamed or sautéed green vegetable like broccoli or bok choy could add freshness.
• Sauce: A small dish of sweet chili sauce or extra soy sauce can be offered on the side.

Quick Info:

• Prep Time: 25 minutes
• Cook Time: 30-40 minutes (concurrent cooking)
• Total Time: Approximately 55-65 minutes
• Servings: 2-3 (depending on lamb chop size/number)
• Cuisine: Fusion (American/Asian)
• Effort Level: Medium