Grilled Lamb Chops and Shrimp Dinner with Fried Rice and Asparagus

In a bowl, mix together olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the mixture all over the lamb chops and let them marinate for at least 30 minutes to 1 hour.
Prepare the Shrimp:

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Let it marinate for about 15-20 minutes.
Grill the Lamb Chops:

Preheat your grill or grill pan over medium-high heat. Once hot, place the lamb chops on the grill and cook for about 4-5 minutes per side for medium-rare, or longer if desired. Let the lamb chops rest for a few minutes before serving.
Cook the Shrimp:

Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
Make the Fried Rice:

Heat the sesame oil in a large skillet or wok over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
Add the peas and carrots and cook for another 2 minutes. Push the vegetables to one side of the pan and scramble the eggs on the other side. Once scrambled, combine the eggs with the veggies.
Add the cooked rice, soy sauce, oyster sauce, and green onions. Stir to combine and cook for another 5 minutes, allowing the rice to fry and get crispy. Season with salt and pepper to taste.
Roast the Asparagus:

Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper. Arrange it in a single layer on a baking sheet.
Roast in the oven for 12-15 minutes, or until the asparagus is tender and slightly crispy on the edges. Serve with lemon wedges on the side.
Serve:

Plate the grilled lamb chops and shrimp alongside the fried rice and roasted asparagus. Garnish with additional green onions or fresh herbs if desired.
Serving and Storage Tips: