A complete, hearty, restaurant-style plate made right at home! This recipe brings together juicy BBQ chicken, perfectly grilled lamb chops, buttery roasted potatoes, creamy mushroom penne, and a refreshing tomato-onion salad. It’s balanced, flavorful, and designed for a satisfyingly full meal.

Ingredients

For the Grilled Lamb Chops

  • 4 lamb chops
  • 1 tbsp olive oil
  • 1 tsp garlic paste
  • 1 tsp black pepper
  • 1 tsp paprika
  • Salt to taste
  • 1 tsp lemon juice

For the BBQ Chicken

  • 4 chicken pieces (wings/thigh strips)
  • 2 tbsp BBQ sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt to taste

For the Roasted Potatoes

  • 10–12 baby potatoes, halved
  • 1 tbsp olive oil
  • Salt & pepper
  • ½ tsp dried thyme
  • ½ tsp garlic powder

For the Creamy Mushroom Penne

  • 2 cups cooked penne pasta
  • 1 cup sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • ¼ cup cream
  • ¼ cup chopped bell peppers
  • ¼ cup sweet corn (optional)
  • Salt, pepper, chili flakes
  • 2 tbsp parmesan or grated cheese

For the Fresh Salad

  • 1 tomato, diced
  • ½ red onion, sliced
  • 1 tbsp chopped cilantro
  • Salt & pepper
  • A squeeze of lemon

Instructions

1. Grill the Lamb Chops

  1. Marinate the lamb chops with olive oil, garlic, paprika, pepper, salt, and lemon.
  2. Heat a grill pan on medium-high heat.
  3. Cook each side for 3–4 minutes until nicely browned and cooked through.
  4. Let them rest before serving.

2. Make the BBQ Chicken

  1. Marinate the chicken with BBQ sauce, paprika, garlic powder, and salt.
  2. Bake in an oven at 200°C (400°F) for 20–25 minutes OR grill on a pan.
  3. Brush extra BBQ sauce at the end for shine.

3. Roast the Potatoes

  1. Toss baby potatoes with olive oil, garlic powder, pepper, salt, and thyme.
  2. Bake at 200°C (400°F) for 25 minutes until golden and crisp.

4. Prepare the Creamy Mushroom Penne

  1. In a pan, heat butter and sauté mushrooms until browned.
  2. Add flour and mix until it forms a paste.
  3. Slowly pour milk and whisk until smooth.
  4. Add cream, corn, and bell peppers.
  5. Stir in cooked penne and cheese.
  6. Season with salt, pepper, and chili flakes.
  7. Simmer for 2–3 minutes until creamy.

5. Toss the Salad

  1. Mix tomatoes, onions, cilantro, lemon juice, salt, and pepper.
  2. Keep chilled until serving.

Assemble the Plate

  • Add a serving of creamy penne.
  • Place grilled lamb chops.
  • Add BBQ chicken.
  • Add crispy roasted potatoes.
  • Finish with the fresh salad.

Chef’s Tips

  • Rest the lamb chops for 3–5 minutes after grilling for maximum juiciness.
  • Add a sprinkle of parmesan over hot pasta for extra richness.
  • Roast potatoes with skin for better texture and flavor.
  • Use smoked BBQ sauce if you want deeper barbecue aroma.
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