- Roast the Potatoes:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with olive oil, dried thyme, salt, and black pepper.
- Spread the potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes or until they are golden brown and tender, turning them once or twice during cooking.
- Prepare the Creole Sauce:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, bell peppers, and celery. Sauté for about 5 minutes or until the vegetables are softened.
- Add the minced garlic and continue to cook for another minute.
- Stir in the diced tomatoes, Creole seasoning, hot sauce, salt, and black pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld. Keep it warm while you prepare the lamb and shrimp.
- Grill the Lamb and Shrimp:
- Preheat your grill to medium-high heat.
- In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Brush this mixture over the lamb chops.
- Grill the lamb chops for about 3-4 minutes per side for medium-rare, or longer to your desired doneness.
- While grilling the lamb, toss the peeled and deveined shrimp with a bit of olive oil, salt, and black pepper. Grill the shrimp for 2-3 minutes per side until they turn pink and opaque.
- Serve:
- To serve, plate the roasted potatoes, top with the grilled lamb chops and shrimp, and drizzle the Creole sauce over the top. You can also garnish with fresh herbs or lemon wedges for extra flavor.
Enjoy your Grilled Lamb and Shrimp with Roasted Potatoes and Creole Sauce, a flavorful and satisfying meal!