I love making this Lamb Chop, Shrimp, and Grits recipe when I want a rich, comforting meal that still feels elevated. I get tender, well-seasoned lamb chops, juicy shrimp, and creamy grits all coming together in one satisfying dish. It feels like a restaurant-quality plate that I can comfortably make at home.
Why You’ll Love This Recipe
I enjoy this recipe because it brings together bold flavors and smooth textures in a balanced way. I like how the grits create a creamy base while the shrimp add sweetness and the lamb delivers a hearty, savory bite. I also appreciate how customizable it is, allowing me to adjust seasoning and spice levels to my taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the lamb chops
4 lamb chops
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
For the shrimp
1 pound large shrimp, peeled and deveined
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon cajun seasoning
1 tablespoon lemon juice
For the grits
1 cup stone-ground grits
4 cups water or chicken broth
2 tablespoons butter
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
Directions
I start by rubbing the lamb chops with olive oil, garlic, salt, pepper, paprika, thyme, and rosemary. I let them rest at room temperature for about 10 minutes so the seasoning absorbs well.
I bring the water or broth to a boil, then slowly whisk in the grits. I reduce the heat to low and cook them for about 20 to 25 minutes, stirring frequently, until thick and creamy. I stir in butter, heavy cream, cheese, salt, and pepper, then keep the grits warm.
I heat a skillet over medium-high heat and sear the lamb chops for about 3 to 4 minutes per side, depending on thickness, until they reach my preferred doneness. I remove them from the pan and let them rest.
Using the same skillet, I melt butter and sauté the garlic briefly. I add the shrimp, season them with cajun seasoning, and cook for about 2 to 3 minutes per side until they turn pink and opaque. I finish with lemon juice and remove them from the heat.
To assemble, I spoon the grits onto a plate, top them with shrimp, and place the lamb chops on the side.
Servings And Timing
I usually serve this recipe to 2 people.
Preparation time is about 15 minutes, cooking time is around 35 minutes, and the total time comes to approximately 50 minutes.
Variations
I sometimes use blackened seasoning instead of cajun seasoning for the shrimp.
I like adding sautéed mushrooms or spinach to the grits for extra flavor.
I occasionally mix in smoked cheese instead of cheddar for a deeper taste.
I enjoy adding a pinch of cayenne pepper when I want extra heat.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 2 days. When reheating, I warm the grits slowly on the stovetop with a splash of milk or broth. I reheat the shrimp and lamb gently in a skillet to keep them tender.
FAQs
Can I use quick-cooking grits instead of stone-ground grits?
I can use quick-cooking grits if needed, but I prefer stone-ground grits for their creamier texture and richer flavor.
How do I keep lamb chops juicy?
I avoid overcooking them and always let them rest for a few minutes after cooking so the juices stay inside.
Can I make the grits ahead of time?
I like making the grits ahead and reheating them with a little liquid to bring back the creamy texture.
What size shrimp works best?
I prefer large shrimp because they stay juicy and hold up well during cooking.
Can I adjust the spice level?
I easily control the spice by reducing or increasing the cajun seasoning to suit my taste.
Conclusion
I love this Lamb Chop, Shrimp, and Grits recipe because it delivers comfort, flavor, and elegance in one plate. It is a dish I enjoy preparing when I want something memorable that still feels hearty and satisfying.
A rich and elegant Southern-inspired dish featuring tender lamb chops, juicy cajun shrimp, and creamy cheddar grits. This meal is perfect for a cozy night in or an impressive dinner for two.
Ingredients
4 lamb chops
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound large shrimp, peeled and deveined
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon cajun seasoning
1 tablespoon lemon juice
1 cup stone-ground grits
4 cups water or chicken broth
2 tablespoons butter
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
Instructions
Rub lamb chops with olive oil, minced garlic, salt, pepper, paprika, thyme, and rosemary. Let rest at room temperature for 10 minutes.
In a saucepan, bring water or chicken broth to a boil. Slowly whisk in the grits and reduce heat to low.
Cook grits for 20–25 minutes, stirring frequently until thick and creamy. Stir in butter, heavy cream, shredded cheddar cheese, salt, and pepper. Keep warm.
Heat a skillet over medium-high heat. Sear lamb chops for 3–4 minutes per side, or until they reach desired doneness. Remove and let rest.
In the same skillet, melt butter and sauté garlic briefly.
Add shrimp, season with cajun seasoning, and cook for 2–3 minutes per side until pink and opaque. Add lemon juice and remove from heat.
To serve, spoon grits onto plates, top with shrimp, and serve lamb chops on the side.
Notes
Use quick-cooking grits for a faster version, but stone-ground gives better texture.
Swap cajun for blackened seasoning for a flavor variation.
Smoked cheddar can be used instead of regular cheddar for a richer taste.
Reheat grits with a splash of broth or milk to maintain creaminess.
Adjust spice by changing the amount of cajun seasoning.
