Ingredients:
For the Grilled Lamb:
1 lb lamb chops or sliced lamb shoulder
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp dried oregano
1 tsp fresh rosemary, chopped (optional)
For the Seared Fish:
1 fillet of white fish (sea bass, cod, or tilapia)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp lemon zest
1 tbsp butter (for finishing)
For the Shrimp:
½ lb shrimp, peeled and deveined
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1 tbsp butter
1 tsp lemon juice
For the Vegetables:
2 cups fresh broccoli florets
1 tbsp olive oil or butter
¼ tsp salt
¼ tsp black pepper
Instructions:
1. Grill the Lamb:
Preheat grill or skillet to medium-high heat.
Rub lamb with olive oil, salt, black pepper, smoked paprika, garlic powder, oregano, and rosemary.
Grill for 3–4 minutes per side (depending on thickness) for medium-rare or longer for desired doneness.
Let rest for 5 minutes before slicing.
2. Sear the Fish:
Heat olive oil in a skillet over medium-high heat.
Season fish with salt, black pepper, garlic powder, and lemon zest.
Sear for 3–4 minutes per side until golden brown and flaky.
Finish with butter in the last minute for extra flavor.
3. Cook the Shrimp:
Heat olive oil in a pan over medium heat.
Toss shrimp with smoked paprika, salt, black pepper, and garlic powder.
Sauté for 2–3 minutes per side until pink and slightly caramelized.
Add butter and lemon juice, tossing to coat.
4. Prepare the Broccoli:
Steam for 5 minutes or sauté in olive oil with salt and pepper until tender.
5. Assemble & Serve:
Arrange grilled lamb slices and seared fish on a white plate.
Add sautéed shrimp and fresh broccoli for a balanced presentation.
Serve warm with an optional squeeze of lemon over the seafood.
A beautifully plated, protein-packed meal with bold flavors and vibrant colors! 🍽🔥✨
