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GRILLED LAMB & SHRIMP BAKED POTATO

GRILLED LAMB & SHRIMP BAKED POTATO – I adore this time of year, since roasted and baked dishes are among of my favorites to prepare. I’m not sure why, but baked and roasted dishes always taste so savory and delicious to me. So, now that autumn has arrived, and the weather is turning colder, we can all warm up in the kitchen by baking your delectable foods.

GRILLED LAMB & SHRIMP BAKED POTATO

INGREDIENTS NEEDED:

— 1 rack of lamb
— coarse salt and ground black pepper
— 2 tbsp olive oil
— 1 tbsp fresh rosemary, finely chopped
— 1 tbsp fresh thyme leaves
— 4 to 5 garlic cloves, pressed
— 2 to 3 tbsp balsamic vinegar
— 1/4 cup red wine

For Tzatziki Sauce:

— 1 1/2 cups Greek yogurt, higher fat content
— 1 English cucumber, or 4 cocktail cucumbers
— 4 garlic cloves, pressed
— 2 tbsp olive oil
— 2 tbsp fresh chopped dill
— 1 tbsp fresh chopped mint
— Salt and pepper, to taste

RECIPE INSTRUCTIONS:

This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife.

Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it’s done.

Drizzle the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops.

Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops, so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.

While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.

Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops, so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.

While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.

Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the Greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.

SHRIMP BAKED POTATO

INGREDIENTS NEEDED:

— 6 large Idaho potatoes
— Vegetable oil, for coating
— 1 stick (1/2 cup) butter, at room temperature
— 1 cup sour cream
— Salt and ground black pepper
— 1 pound (ca. 454 g) sautéed shrimp, peeled
— 8 ounces (ca. 302 g) grated Cheddar, plus more for sprinkling
— Paprika, for sprinkling

RECIPE INSTRUCTIONS:

Preheat the oven to 350 degrees F. Cover a baking sheet or pan with aluminum foil.

Begin by washing the potatoes, drying them and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on the prepared baking sheet and bake for about 1 hour.

Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in a large bowl. Place the butter in the bowl. Using a mixer on high, mix together, and then add the sour cream and salt and pepper to taste.

Chop the shrimp into large pieces. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them.

Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with more cheese and some paprika for color.

Bake in the oven until browned on top, 20 to 25 minutes.

Thank you for completing reading. If do you liked this recipe, don’t forget to share it with family and friends.

More recipes :

BLUEBERRY BUTTERMILK BREAKFAST CAKE

BEST OVEN FRIED CHICKEN

SHRIMP AND SAUSAGE WITH POTATOES AND CORN

CAULIFLOWER SOUP RECIPE

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