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Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for 15–20 minutes until the potatoes are tender and easily pierced with a fork.
Drain the potatoes and return them to the pot. Add heavy cream, butter, salt, and pepper.
Mash until smooth and creamy. Set aside, keeping warm.
Prepare and Grill the Lamb Chops:
Preheat your grill to medium-high heat. Rub the lamb chops with olive oil, salt, pepper, and chopped rosemary.
Grill the lamb chops for about 4–5 minutes per side for medium-rare, or adjust based on your desired level of doneness.
Remove from the grill and let rest for 5 minutes.
Cook the Shrimp:
In a skillet, melt the butter over medium heat.
Add the shrimp and season with garlic powder, paprika, cumin, salt, pepper, lemon zest, and lemon juice.
Cook the shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat and set aside.
Steam the Broccoli:
While the lamb and shrimp are cooking, steam the broccoli florets until tender and bright green, about 4–5 minutes.
Drizzle with olive oil and a pinch of salt before serving.
Assemble the Dish:
In a foil takeout container (or serving plate), place a bed of creamy mashed potatoes at the base.
Arrange the grilled lamb chops on one side, the sautéed shrimp on another, and add the steamed broccoli next to them.
Garnish with fresh herbs and lemon wedges for a pop of color and flavor.
Serving and Storage Tips
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