Grilled Lamb & Almonds Shrimp Roast Potato & Creole

Here’s a flavorful recipe that combines grilled lamb, almond shrimp, roasted potatoes, and a Creole twist!

Grilled Lamb with Almond Shrimp and Roasted Potatoes

Ingredients:

For the Grilled Lamb:

• 1.5 lbs lamb chops or leg of lamb, cut into pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Almond Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup sliced almonds
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lemon

For the Roasted Potatoes:

• 2 lbs baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Creole Sauce:

• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1 teaspoon Creole seasoning (or to taste)
• 1 tablespoon olive oil
• 2 cloves garlic, minced

Instructions:

1. Marinate the Lamb:
   • In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the lamb, ensuring it’s well coated. Marinate for at least 30 minutes (or overnight in the refrigerator for more flavor).
2. Prepare Roasted Potatoes:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, toss halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
   • Roast for about 25-30 minutes, or until golden and crispy, turning halfway through.
3. Cook the Almond Shrimp:
   • In a skillet, heat olive oil over medium heat. Add shrimp, garlic powder, salt, and pepper. Cook until shrimp turn pink, about 3-4 minutes.
   • Add sliced almonds and lemon juice, cooking for an additional 1-2 minutes until the almonds are toasted.
4. Grill the Lamb:
   • Preheat your grill to medium-high heat. Grill the marinated lamb for about 4-5 minutes per side for medium-rare, adjusting cooking time to your desired doneness.
5. Prepare the Creole Sauce:
   • In a saucepan, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
   • Stir in diced tomatoes and Creole seasoning. Simmer for about 10 minutes, allowing flavors to meld. Adjust seasoning to taste.
6. Serve:
   • On a large plate, arrange the grilled lamb, almond shrimp, and roasted potatoes. Drizzle the Creole sauce over the top. Enjoy!

Tips:

• Pairing: This dish pairs well with a fresh salad or steamed vegetables.
• Customization: Feel free to adjust the spices and herbs to your taste preferences.

Enjoy your delicious grilled lamb with almond shrimp and roasted potatoes!