Grilled Lamb & Almonds Shrimp Roast Potato & Creole

INGREDIENTS:

Grilled Lamb

1 rack of lamb (about 8 ribs)

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

Salt and pepper to taste

Almonds Shrimp

1 pound large shrimp, peeled and deveined

1/2 cup sliced almonds

2 tablespoons butter

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Creole Roast Potatoes

1.5 pounds baby potatoes, halved

3 tablespoons olive oil

2 tablespoons Creole seasoning

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (optional)

DIRECTIONS:

Grilled Lamb

Preheat the grill to medium-high heat.

Prepare the lamb: In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture all over the lamb.

Grill the lamb: Place the lamb on the preheated grill. Grill for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness.

Rest and serve: Remove the lamb from the grill and let it rest for 5 minutes before slicing into chops.

Almonds Shrimp

Toast the almonds: In a large skillet over medium heat, toast the sliced almonds until golden brown. Remove from the skillet and set aside.

Cook the shrimp: In the same skillet, melt the butter over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until pink and opaque, about 3-4 minutes.

Add lemon and almonds: Squeeze the lemon juice over the shrimp and season with salt and pepper. Toss in the toasted almonds and cook for another minute.

Garnish and serve: Garnish with chopped parsley and serve hot.

Creole Roast Potatoes

Preheat your oven to 400°F (200°C).

Prepare the potatoes: In a mixing bowl, toss the halved potatoes with olive oil, Creole seasoning, salt, and pepper.

Roast the potatoes: Spread the potatoes out on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy.

Garnish and serve: Sprinkle with chopped parsley, if desired, and serve hot.