🔥 A Surf-and-Turf Delight
🛒 Ingredients (Serves 4)
For the Lamb Chops:
8 lamb chops (about 1.5 lbs)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme
Salt & black pepper, to taste
2 tbsp balsamic glaze (for drizzling)
For the Lobster Tail:
4 lobster tails (5–6 oz each)
1/4 cup unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Salt & black pepper, to taste
For the Asparagus:
1 lb asparagus, trimmed
1 tbsp olive oil
2 cloves garlic, minced
Salt & black pepper, to taste
For the Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt & black pepper, to taste
For Garnish:
Lemon wedges
🔪 Prep the Ingredients
Prep the Lamb Chops:
Pat the lamb chops dry with paper towels.
In a small bowl, mix olive oil, garlic powder, rosemary, thyme, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for 15 minutes.
Prep the Lobster Tails:
Use kitchen shears to cut the top of the lobster shell down the center. Gently lift the meat out and rest it on top of the shell.
In a small bowl, mix melted butter, garlic, parsley, lemon juice, salt, and pepper. Brush the mixture over the lobster meat.
Prep the Asparagus:
Toss the asparagus with olive oil, garlic, salt, and pepper. Set aside.
Make the Mashed Potatoes:
Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with cream, butter, salt, and pepper until smooth. Keep warm.
🔥 Grill Time!
Preheat your grill to medium-high heat (about 400°F / 200°C).
Grill the Lamb Chops: Grill the lamb chops for 3–4 minutes per side for medium-rare (135°F / 57°C internal temperature). Drizzle with balsamic glaze after grilling.
Grill the Lobster Tails: Place the lobster tails flesh side up on the grill. Grill for 5–7 minutes, basting with garlic butter, until the meat is opaque and firm.
Sauté the Asparagus: While grilling, heat a skillet on the grill or stovetop. Sauté the asparagus for 4–5 minutes until tender-crisp.
🍋 Serve It Like This:
On each plate, place a scoop of mashed potatoes.
Arrange 2 lamb chops and 1 lobster tail on top.
Add a side of sautéed asparagus.
Garnish with a lemon wedge for squeezing over the lobster.
Pair with a glass of white wine or a light salad 🥂🥗
🔥 Pro Tips:
Let the lamb chops rest for 5 minutes after grilling to lock in juices.
For extra richness, add a dollop of garlic aioli on the mashed potatoes.