Grilled Lamb & Almonds Shrimp Roast Potato & Creole

**Grilled Lamb & Almonds, Shrimp, Roast Potato & Creole: A Flavorful Feast**

If you’re in the mood for a bold, mouthwatering meal that brings together a variety of delicious flavors and textures, then the **Grilled Lamb & Almonds, Shrimp, Roast Potato & Creole** dish is exactly what you need. This recipe combines **succulent grilled lamb**, **juicy shrimp**, **crispy roast potatoes**, and a flavorful **Creole sauce** to create a complete and satisfying meal that’s perfect for any occasion. Whether you’re preparing a family dinner or hosting guests, this recipe will surely impress.

Let’s dive into the vibrant flavors and step-by-step preparation of this incredible feast.

### Ingredients

**For the Grilled Lamb & Almonds:**
– 2 racks of lamb (or 4 lamb chops)
– 1/4 cup slivered almonds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– Salt and pepper, to taste
– 1 tablespoon lemon zest

**For the Shrimp:**
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Fresh lemon wedges (for serving)

**For the Roast Potatoes:**
– 4 medium potatoes, peeled and cut into wedges
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste

**For the Creole Sauce:**
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 1 bell pepper, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 1/2 cup chicken broth
– 1 tablespoon Creole seasoning (or more, to taste)
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional, for heat)
– Salt and pepper, to taste

### Instructions

#### **Step 1: Preparing the Grilled Lamb & Almonds**

1. **Season the lamb**: Start by seasoning the lamb racks (or chops) with salt, pepper, rosemary, thyme, and lemon zest. Drizzle olive oil over the lamb and rub the seasoning mixture into the meat, making sure it’s well-coated.

2. **Grill the lamb**: Preheat your grill to medium-high heat. Once the grill is hot, place the lamb on the grill and cook for about 4-5 minutes per side for medium-rare (or longer, depending on your desired doneness). Let the lamb rest for a few minutes before slicing.

3. **Prepare the almond topping**: While the lamb is resting, heat a small skillet over medium heat and toast the slivered almonds for about 2-3 minutes until golden brown. Be sure to stir constantly to prevent burning. Once toasted, sprinkle the almonds over the grilled lamb just before serving.

#### **Step 2: Cooking the Shrimp**

1. **Season the shrimp**: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.

2. **Cook the shrimp**: Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them.

3. **Serve the shrimp**: Remove from heat and set aside. You can drizzle a little fresh lemon juice over the shrimp before serving for a zesty kick.

#### **Step 3: Roasting the Potatoes**

1. **Preheat the oven**: Preheat your oven to 425°F (220°C).

2. **Season the potatoes**: Toss the potato wedges in olive oil, dried thyme, salt, and pepper until they’re evenly coated.

3. **Roast the potatoes**: Spread the potato wedges out in a single layer on a baking sheet. Roast for about 25-30 minutes, flipping once halfway through, until the potatoes are crispy and golden brown on the outside and tender on the inside.

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