Garlic Butter Lamb Chops with Shrimp & Fried Rice is a bold, indulgent dish that brings together land and sea in one satisfying plate. Juicy, pan-seared lamb chops are cooked in rich garlic butter, paired with tender shrimp, and finished with fragrant fried rice made in the same pan to absorb all the savory flavors. This recipe feels restaurant-worthy yet comes together quickly, making it perfect for a special dinner or an elevated weeknight meal.
Ingredients
Protein
- 4 lamb chops
- 200 g shrimp, peeled and deveined
For the Rice
- 250 g cooked rice (preferably cold, day-old rice for best texture)
For the Garlic Butter
- 60 g butter
- 2 garlic cloves, minced
Seasoning
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
- Sear the Lamb Chops
Heat a large skillet over medium-high heat.
Add half of the butter to the pan and let it melt until slightly foamy.
Season the lamb chops generously with salt and pepper.
Place them in the skillet and sear for 3–4 minutes per side, until nicely browned and cooked to your preferred doneness.
Add the minced garlic during the last minute of cooking and spoon the garlic butter over the lamb chops to infuse them with flavor.
Remove the lamb chops from the pan and set aside, keeping them warm.
- Cook the Shrimp
In the same skillet, add the remaining butter.
Add the shrimp in a single layer and season lightly with salt and pepper.
Cook for about 2 minutes, stirring gently, until the shrimp turn pink and opaque.
Remove the shrimp from the pan and set aside with the lamb.
- Fry the Rice
Add the cooked rice directly to the same skillet, using the remaining butter, garlic, and meat juices for flavor.
Stir-fry the rice over medium heat for 3–5 minutes, breaking up any clumps and allowing it to lightly crisp and absorb all the savory pan flavors.
Taste and adjust seasoning with salt and pepper as needed.
- Assemble and Serve
Plate the fried rice first, then top with the lamb chops and shrimp.
Spoon any remaining garlic butter from the pan over the meat and shrimp before serving.
Serve hot.
Tips, Variations, and Storage
Tips
- Use day-old rice for the best fried rice texture.
- Do not overcook the shrimp; they should be tender and juicy, not rubbery.
- Let lamb chops rest for a few minutes after cooking to retain juices.
Variations
- Add soy sauce or oyster sauce to the rice for deeper umami flavor.
- Toss in chopped green onions or parsley for freshness.
- Add vegetables like peas, carrots, or bell peppers to the fried rice.
- Finish with a squeeze of lemon over the shrimp for brightness.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet to avoid overcooking the shrimp.
Pairings
- Sides: Simple cucumber salad, sautéed green beans, or roasted asparagus
- Sauce Add-ons: Chili oil, garlic aioli, or lemon butter
- Wine: Cabernet Sauvignon for the lamb, or a dry Chardonnay if focusing on the shrimp
Quick Info
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
- Cuisine: Fusion / Modern Comfort
