A satisfying dish combining tender, flavorful lamb chops with a vibrant shrimp fried rice — pairing two proteins for a delicious, well-rounded meal.

Why You’ll Love This Recipe

This recipe brings together the rich, gamey taste of lamb chops with the light, aromatic shrimp fried rice. The lamb is marinated to enhance tenderness and flavour, while the fried rice offers savoury depth, veggies, and seafood in one bowl. It works as a special dinner yet remains simple enough for an elevated weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lamb Chops

8 lamb chops (about 1 kg total)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

For the Shrimp Fried Rice

300 g large peeled shrimp, deveined
4 cups cooked and cooled white rice (preferably day-old)
2 tablespoons vegetable oil (or any neutral cooking oil)
1 medium onion, diced
2 garlic cloves, minced
1 cup frozen peas and carrots mix (or ½ cup peas + ½ cup diced carrots)
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 spring onions (green onions), sliced for garnish
Salt and pepper to taste

Directions

Marinate the lamb chops. In a bowl mix olive oil, lemon juice, minced garlic, chopped rosemary, salt and pepper. Place the lamb chops in the marinade, ensuring both sides are coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavour).
Cook the lamb chops. Remove chops from the fridge and let them come to room temperature (~15 minutes). Heat a skillet or grill pan over medium-high heat. Sear lamb chops for about 3-5 minutes per side (depending on thickness) until they reach your preferred doneness (for medium-rare aim around 125-135 °F / 52-57 °C internal). Remove from heat, cover loosely with foil, and let rest for 5 minutes.
Prepare the fried rice. While lamb rests, heat the vegetable oil in a large wok or skillet over medium-high heat. Add onion and garlic; sauté until onion becomes translucent. Add shrimp and cook until pink and just firm (about 2-3 minutes). Remove shrimp and set aside.
Add the peas and carrots into the wok; cook until warmed through (~2 minutes). Push veggies to one side; pour beaten eggs into the cleared side and scramble until just set.
Add the cooked rice into the wok, breaking up any clumps. Return the shrimp to the mixture. Stir in soy sauce, oyster sauce (if using), sesame oil; toss everything until evenly coated and heated (~2-3 minutes). Season with salt and pepper to taste. Garnish with spring onions.
Plate and serve. Divide fried rice onto plates; place 2 lamb chops per plate alongside or partially resting on the rice. Serve immediately.

Servings and timing

Servings: 4 people (each served ~2 lamb chops + ~1½ cups fried rice)
Prep time: ~20 minutes (including 10 minutes active prep + 10 minutes marinate)
Marinate time: 30 minutes (can extend up to 2 hours)
Cook time: ~15 minutes (for both lamb and fried rice)
Total time: ~35-40 minutes (including marinating)

Variations

Swap the shrimp in the fried rice for diced chicken breast or tofu for a different protein mix.
Use fresh herbs like mint or thyme for the lamb marinade to shift flavour profile.
Add chopped bell pepper or pineapple to the fried rice for extra colour and sweetness.
Make the lamb chops spicy by adding ½ teaspoon paprika or chilli flakes to the marinade.
For a lighter version, use brown rice instead of white, and reduce oil slightly.

Storage/Reheating

Storage: Store leftover fried rice and lamb chops in airtight containers in the refrigerator for up to 3 days.
Reheating: For the fried rice, reheat in a wok or skillet over medium heat with a splash of water or oil, stirring until piping hot. For lamb chops, wrap in foil and warm in a 160 °C (325 °F) oven for about 10 minutes, or until just warmed through, to avoid over-cooking.
Note: The lamb is best served fresh; reheating may slightly alter texture.

FAQs

What type of lamb chops should I use?

Choose lamb loin or rib chops about 1-1½ cm thick; they cook quickly and remain tender.

Can I skip marinating the lamb chops?

You can, but marinating enhances flavour and tenderness. Even 30 minutes helps.

Is day-old rice necessary for fried rice?

Yes — slightly dry rice prevents sogginess and helps individual grains stay separate.

Can I freeze leftovers?

You can freeze the fried rice (not the lamb preferredly) in freezer-safe containers for up to 2 months. Thaw overnight in fridge before reheating. Lamb chops don’t freeze as well once cooked due to texture changes.

How do I know when lamb chops are done?

Use a meat thermometer: ~57 °C (135 °F) for medium-rare, 63 °C (145 °F) for medium. Then rest for 5 minutes.

Can I use a grill instead of a skillet for the lamb?

Yes — grill over medium-high heat for similar times, flipping once.

How can I make the fried rice vegetarian?

Omit shrimp and oyster sauce; replace with tofu and use vegetarian “oyster” or soy sauce.

Can I adjust spice level?

Yes — add chilli flakes or sriracha to the fried rice for heat, or chilli powder to lamb marinade.

What side dishes go well with this meal?

Consider a simple green salad, steamed greens (e.g., broccoli, asparagus), or grilled zucchini.

Can I prepare parts ahead of time?

Yes — you can cook the rice a day ahead and chill it. You can also marinate lamb in advance. But for best texture, cook both lamb and fried rice just before serving.

Conclusion

This Lamb Chops and Shrimp Fried Rice dish offers a delightful combination of rich, succulent lamb and vibrant, flavour-packed seafood fried rice. With thoughtful preparation and balanced components, it makes for an impressive yet accessible meal suitable for family dinners or entertaining. Give it a try and enjoy the blend of textures and tastes!

Lamb Chops and Shrimp Fried Rice