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Grilled Lamb with Shrimp Almonds and Roasted Potatoes

A delightful dish that combines grilled lamb with succulent shrimp sprinkled with almonds, served alongside crispy roasted potatoes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Grilled Lamb
  • 4 pieces lamb chops (about 1 inch thick)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
For the Shrimp Almonds
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup sliced almonds
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Juice of 1 lemon
  • to taste Salt and pepper
For the Roasted Potatoes
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • for garnishing Fresh parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper.
  3. Spread them out on a baking sheet and pop them into the oven for about 25-30 minutes, or until they’re golden and crispy, tossing halfway through cooking.
Grilling the Lamb
  1. While the potatoes are roasting, season your lamb chops with salt, pepper, olive oil, and rosemary.
  2. Heat a grill or grill pan over medium-high heat.
  3. Add the lamb chops once the grill is hot and grill for about 4-5 minutes on each side.
Preparing the Shrimp Almonds
  1. In a large skillet over medium heat, add olive oil and minced garlic, sautéing until fragrant (around 30 seconds).
  2. Add the shrimp, cooking for about 2-3 minutes on one side until pink, then flip.
  3. Add the sliced almonds and lemon juice, stirring until combined and the shrimp are fully cooked.
  4. Season with salt and pepper.
Bringing It All Together
  1. Once the lamb has finished grilling and the potatoes are crispy, plate the lamb alongside a generous helping of roasted potatoes and a side of shrimp almonds.
  2. Garnish with fresh parsley and enjoy your meal.

Notes

If lamb isn’t your thing, substitute with chicken or a hearty veggie option. Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.