Description
A flavorful and hearty dish featuring marinated and seared lamb chops paired with a savory shrimp fried rice, delivering a satisfying combination of rich protein and aromatic rice in one meal.
Ingredients
- 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
- 300 g large peeled shrimp, deveined
- 4 cups cooked and cooled white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots mix
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 spring onions, sliced for garnish
- Salt and pepper to taste
Instructions
- In a bowl, combine olive oil, lemon juice, garlic, rosemary, salt, and pepper. Coat the lamb chops in the marinade. Cover and refrigerate for 30 minutes to 2 hours.
- Remove lamb from the fridge and let it come to room temperature. Heat a skillet or grill pan over medium-high heat. Sear lamb chops for 3–5 minutes per side, until desired doneness. Rest under foil for 5 minutes.
- In a large wok or skillet, heat vegetable oil over medium-high heat. Sauté onion and garlic until translucent. Add shrimp and cook until pink, about 2–3 minutes. Remove shrimp and set aside.
- Add peas and carrots to the wok and cook for 2 minutes. Push veggies to one side, scramble the eggs in the cleared space until just set.
- Add rice, breaking up clumps. Return shrimp to the wok. Add soy sauce, oyster sauce (if using), sesame oil. Stir everything together until well combined and hot. Season with salt and pepper to taste.
- Plate fried rice and top with lamb chops (2 per plate). Garnish with spring onions. Serve immediately.
Notes
- Marinating the lamb enhances flavor and tenderness.
- Use day-old rice to avoid mushy texture in fried rice.
- Lamb is best served fresh; reheating may slightly change its texture.
- You can prepare the rice and marinade ahead for faster cooking.
- Optional oyster sauce adds extra umami to the fried rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion (2 lamb chops + ~1½ cups fried rice)
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 180mg
