The Ultimate Surf & Turf Style Platter

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This is a fantastic, well-rounded feast! Since you’ve shared the individual components, I have consolidated them into a comprehensive, full recipe guide as requested.

This layout helps you manage the timing so everything hits the plate hot and fresh.

The Ultimate Surf & Turf Style Platter

Total Prep time: 20 minutes | Total Cook time: 30-40 minutes | Servings: 2-3

I. Ingredients List

Component Key Ingredients
Proteins 2 lamb chops, 6 chicken wings, BBQ sauce, paprika, rosemary/thyme, and garlic powder.
Carbs 2 cups penne pasta, 1 lb baby potatoes, Parmesan cheese, butter, and cream/milk.
Produce 1 tomato, 1/4 red onion, bell peppers, mushrooms, fresh cilantro/parsley, and lemon.
Pantry Olive oil, salt, and black pepper.

II. Step-by-Step Preparation

1. The Roasted Potatoes & Wings (Start Here)

Since these take the longest and use the same oven temperature.

  1. Preheat your oven to 400°F (200°C).

  2. Potatoes: Toss halved baby potatoes with 2 tbsp olive oil, 1 tsp garlic powder, dried herbs, salt, and pepper. Spread on half of a large baking sheet.

  3. Wings: Toss wings in 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper. Place it on the other half of the baking sheet.

  4. Bake: Roast both for 25-30 minutes. Flip the potatoes and wings halfway through.

  5. Finish Wings: Once crispy, remove wings and toss them in 1/4 cup BBQ sauce.

2. The Creamy Mushroom Pasta

  1. Boil: Cook 2 cups penne in salted water until al dente. Drain.

  2. Sauté: In a pan, melt 1 tbsp butter. Sauté 1/2 cup sliced mushrooms and 1/4 cup diced bell peppers until soft.

  3. Sauce: Pour in 1/2 cup cream (or milk) and 1/4 cup Parmesan. Stir on low heat until thickened.

  4. Combine: Fold the pasta into the sauce. Season with salt and pepper to taste.

3. The Grilled Lamb Chops

  1. Season: Rub 2 lamb chops with olive oil, 1 tsp garlic powder, rosemary, salt, and pepper.

  2. Sear: Heat a grill pan or skillet over medium-high heat.

  3. Cook: Grill for 4-5 minutes per side.

    • Tip: Aim for an internal temp of 145°F (63°C) for medium-rare.

  4. Rest: Let the meat rest for 5 minutes before plating to keep the juices inside.

4. The Fresh Tomato & Onion Salad

  1. Chop: Dice 1 tomato and thinly slice 1/4 red onion.

  2. Mix: Combine in a small bowl with fresh cilantro or parsley.

  3. Dressing: Drizzle with 1 tsp olive oil, 1 tsp lemon juice, salt, and pepper. Toss just before serving to keep it crisp.

III. Plating for Impact

To recreate the “mouth-watering” look from your description:

  • The Base: Place a generous scoop of the Creamy Pasta in the center-left.

  • The Stars: Lean the lamb chops against the pasta and pile the BBQ wings nearby.

  • The Sides: Fill the remaining gaps with the crispy potatoes.

  • The Brightener: Place the Tomato Salad on the edge to provide a pop of color and a palate cleanser.

Chef’s Success Tips

  • Timing: Start the potatoes and wings first. While they are in the oven, you have plenty of time to boil the pasta water and sear the lamb.

  • Extra Creamy: If the pasta sauce gets too thick while waiting, add a splash of the “pasta water” (the water you boiled the noodles in) to loosen it up.

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