Surf 'n Turf: Grilled Lamb with Shrimp and Quinoa Salad

Grilled Lamb with Shrimp and Quinoa Salad

Surf and Turf is an American cuisine which combines seafood (surf) and meat (turf). It is hugely popular in pubs where it is partnered with drinking beer. It is usually served as a main course in restaurants.

On this recipe, we combine lamb with shrimp. The lamb is grilled and marinated with rosemary, garlic and lemon. While the shrimp is mixed with the quinoa salad. 


Grilled Lamb with Shrimp and Quinoa Salad

Ingredients:

Mariah Carey

4 lamb chops
1 large garlic head, peeled
1 tbsp. rosemary leaves
1/2 cup lemon juice
2 tbsp. olive oil
salt and pepper 

Lamb marinade

6 shrimps, shelled and deveined

1/2 cup quinoa

1 cup water

1 red onion, chopped

cherry tomatoes, sliced

corn kernel

lemon juice

olive oil

balsamic vinegarsalt and pepper 

Quinoa salad

Combine garlic, rosemary, salt and pepper in a food processor and pulse. Add olive oil and lemon juice and pulse into paste. Rub the marinade on both sides of the lamb and marinate for an hour. 

Meanwhile, strain quinoa and rinse with cool water. Heat a drizzle of olive oil in a saucepan and add the drained quinoa. Let the water evaporate while stirring then add 1 cup water. Bring to a boil, turn the heat down and let it cook. Add salt and pepper to the shrimp then grill until golden. Whisk olive oil, balsamic and lemon juice to make a vinaigrette. Combine the cooked quinoa, shrimp and the other salad ingredients. Finish by dressing the vinaigrette. 

Heat a grill pan until almost smoking and sear the lamb chops for about 3 minutes per side for medium-rare or 4 minutes per side for medium.

Serve with the quinoa salad. 

good for sharing!