A luxurious surf-and-turf entrée featuring a perfectly grilled lamb chop paired with smoky seared shrimp, tender asparagus spears, and golden saffron-infused rice—bold, balanced, and restaurant-worthy.

Why You’ll Love This Recipe

This surf and turf combination delivers elegance and flavor in one beautifully plated dish. Juicy, perfectly grilled lamb chops contrast beautifully with the sweet, smoky shrimp. A side of tender asparagus adds a fresh, vibrant note, while the aromatic saffron rice ties it all together with a rich, golden hue. Ideal for special occasions or upscale dinner nights, this dish is both impressive and satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lamb rib chops
• 6 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon butter (for shrimp)
• 1 bunch asparagus, trimmed
• 1 teaspoon garlic powder
• ½ teaspoon lemon zest

For the Saffron Rice:

• 1 cup basmati rice
• 2 cups chicken or vegetable broth
• 1 small pinch saffron threads
• 1 tablespoon butter
• Salt to taste

Directions

Prepare the Saffron Rice:

1. In a small bowl, soak saffron threads in 2 tablespoons of warm water for 5 minutes.
2. In a saucepan, melt the butter over medium heat and add the rice. Stir gently for about 1 minute to coat the grains.
3. Add the chicken or vegetable broth, saffron water, and a pinch of salt. Bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 15–18 minutes, or until the rice is tender and fluffy. Remove from heat and let rest covered.

Season and Grill the Lamb Chops:

1. Rub the lamb chops with olive oil, smoked paprika, salt, and black pepper.
2. Preheat a grill or grill pan to medium-high heat.
3. Grill the lamb chops for 3–4 minutes per side for medium-rare, or until desired doneness.
4. Transfer to a plate and let rest for a few minutes before serving.

Sear the Shrimp:

1. In a skillet, melt the butter over medium-high heat.
2. Season the shrimp with garlic powder, salt, and black pepper.
3. Sear the shrimp for 2–3 minutes per side, until pink, opaque, and slightly charred.
4. Add lemon zest just before removing from the skillet.

Cook the Asparagus:

1. Using the same skillet, add a touch of oil if needed and sauté the trimmed asparagus spears for 3–4 minutes, or until tender-crisp.
2. Season with salt and pepper to taste.

Assemble and Serve:

1. On each serving plate, spoon a portion of saffron rice as the base.
2. Arrange the sautéed asparagus alongside.
3. Place one grilled lamb chop and three shrimp per plate.
4. Drizzle any reserved pan juices over the meat and shrimp, if desired.
5. Serve hot.

Servings and timing

Servings: Serves 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Add a Sauce: Serve with a mint yogurt sauce, chimichurri, or garlic herb butter for added richness.
• Substitute Proteins: Replace lamb with filet mignon or ribeye; use scallops or lobster tail in place of shrimp.
• Vegetable Options: Use grilled zucchini, roasted carrots, or sautéed spinach instead of asparagus.
• Saffron-Free Rice: If saffron is unavailable, turmeric can offer a similar golden hue (though not the same flavor).
• Spicy Twist: Add a pinch of cayenne pepper or chili flakes to the shrimp seasoning for heat.
• Grain Alternative: Serve with couscous, quinoa, or wild rice instead of basmati.

Storage/Reheating

Storage: Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Freezing: Lamb and rice can be frozen for up to 2 months. Shrimp and asparagus are best enjoyed fresh.
Reheating: Gently reheat rice and lamb in a skillet over medium-low heat. Reheat shrimp separately to avoid overcooking. Add a splash of broth or water to the rice if it seems dry.

FAQs

What cut of lamb is best for grilling?

Lamb rib chops are ideal due to their tenderness and quick cooking time. You may also use loin chops.

Can I cook this recipe indoors?

Yes, a grill pan or cast iron skillet on the stovetop works perfectly for both lamb and shrimp.

Is saffron necessary for the rice?

Saffron adds distinct aroma and color, but you can substitute turmeric or omit it for plain basmati rice.

Can I use frozen shrimp?

Yes, just ensure they are fully thawed and patted dry before cooking to prevent excess moisture.

How do I know when lamb is cooked to medium-rare?

Medium-rare lamb should reach an internal temperature of about 135°F (57°C) before resting.

What wine pairs well with this dish?

A medium-bodied red like Syrah or a bold rosé complements both the lamb and shrimp beautifully.

Can I marinate the lamb in advance?

Yes, you can marinate it with olive oil, herbs, and spices for up to 12 hours to enhance flavor.

How do I keep the shrimp from becoming rubbery?

Do not overcook them—shrimp only need 2–3 minutes per side and should be removed as soon as they turn opaque and pink.

Is this dish gluten-free?

Yes, all components are naturally gluten-free. Just ensure your broth and seasonings are certified gluten-free if needed.

Can I meal prep this recipe?

Yes, you can prepare the rice and vegetables ahead. Cook the lamb and shrimp fresh for best texture and flavor.

Conclusion

Surf and turf with grilled lamb chop, shrimp, asparagus, and saffron rice is a refined and flavorful dish that blends land and sea with elegance. It’s perfect for romantic dinners, special occasions, or any time you want to impress with minimal fuss. Balanced, colorful, and deeply satisfying, this restaurant-style recipe can be confidently recreated at home.

Print