A gourmet dish combining succulent lamb chops with fresh, grilled prawns, all drizzled with a rich herb butter sauce, perfect for an elegant dining experience.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients (Serves Four People)
- 4 lamb chops
- 8 large prawns (shells on)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Juice of 1 lemon
- 250 ml lamb or vegetable stock (for the sauce)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the Lamb
Rub the lamb chops with 1 tablespoon of olive oil, garlic, rosemary, thyme, salt, and black pepper. Let the meat marinate for at least 20 minutes.
Step 2: Grill the Lamb
Heat a grill or grill pan over medium-high heat. Grill the lamb chops on each side for 4-5 minutes, depending on the thickness, until cooked to your preferred doneness. Aim for an internal temperature of 57°C (135°F) for medium-rare. Let the lamb rest for 5 minutes before serving.
Step 3: Prepare the Prawns
Heat one tablespoon of olive oil over medium heat in a separate pan. Add the prawns and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Squeeze lemon juice over the prawns while cooking for extra flavor.
Step 4: Make the Herb Butter Sauce
Add the butter and melt it over medium heat in the same pan where the prawns were cooked. Stir in the minced garlic, parsley, and lamb or vegetable stock. Let the sauce simmer for 3-5 minutes until it thickens slightly—season with salt and pepper to taste.
Step 5: Serve
Arrange the grilled lamb chops and prawns on a serving platter. Drizzle the herb butter sauce generously over the lamb and prawns. Garnish with extra chopped parsley and serve with lemon wedges.
Tips and Tricks
- Lamb Cooking: Lamb chops cook quickly, so do not overcook them to retain juiciness.
- Prawn Shells: Cooking the prawns with their shells adds flavor, but you can remove them before cooking.
Serving Suggestions
Serve this elegant lamb and prawn dish with roasted vegetables, mashed potatoes, or a light green salad.
Wine Matching
Pair this luxurious dish with a light red wine, such as Pinot Noir, or a dry white wine, like Sauvignon Blanc. Both complement the rich flavors of the lamb and prawns.
If you’re preparing Lamb and Prawns in Bulgaria, a great wine pairing would be a Bulgarian Mavrud or Chardonnay:
- Mavrud: This indigenous Bulgarian red wine is known for its deep flavors and medium to full body. Due to its rich tannins and robust fruitiness, Mavrud pairs excellently with lamb, complementing the tender, juicy meat. The earthy and spicy notes of the Mavrud will enhance the herbal qualities of the lamb while balancing the prawns’ delicate flavors.
- Chardonnay: A crisp, dry Bulgarian Chardonnay would work beautifully with the prawns and the herb butter sauce. Its light citrus notes and balanced acidity will cleanse the palate between bites of rich lamb and succulent prawns, making it an ideal white wine pairing.
These Bulgarian wines would elevate the dish while adding a regional touch to the flavors!
Nutritional Information (per serving)
- Calories: 480 kcal
- Protein: 40g
- Fat: 30g
- Carbohydrates: 5g
- Fiber: 1g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free, making it suitable for those avoiding gluten.
- Dairy-Free: Replace the butter with a plant-based alternative for a dairy-free option.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Freezing: Raw or marinated lamb meat can be frozen for up to one month. However, it is best to consume the prawns fresh.
About Lamb and Prawns
This unique surf-and-turf dish combines the best of both worlds: tender lamb chops and succulent prawns, making it a perfect combination of land and sea. The herb butter sauce ties the dish together with fresh flavors that enhance the natural richness of the lamb and prawns, creating a gourmet experience sure to impress.
Cultural Context
This dish, often referred to as “surf and turf”, has its roots in classic European cuisine, mainly from French and Mediterranean culinary traditions. The pairing of tender lamb chops with fresh prawns brings together the richness of land-based meats and the delicate flavors of the sea, making it a popular choice in coastal regions. In France, lamb is a cherished meat often grilled or roasted with herbs, while prawns are a staple of Mediterranean seafood dishes. Combining these two ingredients creates a luxurious meal that showcases the best of both worlds.
Pairing lamb with prawns is common in the Mediterranean and Southern European regions, where seafood and high-quality lamb are abundant. This fusion of flavors celebrates the diversity of ingredients available in coastal areas and highlights the fresh, seasonal approach typical of Mediterranean and French cuisines.
