A Feast for the Eyes and the Palate: An Introduction
This Ultimate Mixed Grill Platter is a fantastic way to serve a diverse and satisfying meal, inspired by the abundance seen in the photograph. It combines the primal satisfaction of perfectly seared meats—tender lamb chops and sticky, smoky BBQ ribs—with the elegant comfort of creamy mushroom pasta and fresh, bright sides. Achieving this level of variety in one meal is surprisingly straightforward when you manage your cooking time efficiently. The key is dividing the cooking into three parallel tracks: searing the lamb chops for a quick, high-heat crust; gently simmering the pasta sauce; and preparing the quick-cooking sides. This meal is ideal for a weekend gathering or a celebratory dinner when you want to impress with both quantity and quality.
📝 Ingredients You’ll Need (Organized by Component)
We’ll break down the ingredients into the four key parts of the platter to ensure no detail is missed.
For the Grilled Lamb Chops:
- 4-6 Lamb Loin Chops or Rib Chops (about 1 inch thick).
- 2 tablespoons Olive Oil.
- 1 teaspoon Garlic Powder.
- 1 teaspoon Dried Rosemary.
- 1 teaspoon Salt.
- 1/2 teaspoon Black Pepper.
For the Creamy Mushroom Penne:
- 12 oz Penne Pasta.
- 2 tablespoons Butter.
- 8 oz Mushrooms (Cremini or Button), sliced.
- 1/4 cup Yellow Onion, diced.
- 1/2 cup Chicken Broth.
- 1 cup Heavy Cream or Half-and-Half.
- 1/4 cup Grated Parmesan Cheese.
- 1/4 cup Diced Bell Peppers (red and yellow, if available).
- Salt and Black Pepper, to taste.
For the BBQ Ribs (Quick Prep):
- 4-6 Pre-cooked or Smoked Pork Riblets (or substitute with BBQ chicken wings).
- 1/2 cup Your Favorite BBQ Sauce.
For the Sides:
- 4-5 Yukon Gold Potatoes, sliced thickly.
- 1 tablespoon Olive Oil.
- 1 large Tomato, diced.
- 1/2 small Red Onion, thinly sliced.
- 1 tablespoon Fresh Parsley (for garnish).
🔪 Step-by-Step Cooking Instructions (Parallel Path Cooking)
We recommend starting the pasta and sides first, then finishing with the high-heat searing of the meats.
1. Prepare and Cook Sides (Potatoes and Salad)
- Potatoes: Toss the potato slices with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet at 400^\circ\text{F} (200^\circ\text{C}) for 20-25 minutes, flipping halfway, until golden brown and tender.
- Tomato Salad: In a small bowl, combine the diced tomato and sliced red onion. Toss lightly with a pinch of salt and pepper. Set aside.
2. Cook the Pasta and Cream Sauce
- Cook the penne pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
- Sauce: While the pasta cooks, melt the butter in a separate large skillet over medium heat. Add the sliced mushrooms and cook until browned (5-7 minutes). Add the diced onion and bell peppers and cook until softened (3 minutes).
- Pour in the chicken broth and scrape up any browned bits from the pan. Bring to a simmer.
- Reduce the heat to low, then stir in the heavy cream and Parmesan cheese. Season with salt and pepper.
- Add the cooked penne to the sauce and toss to coat. If the sauce is too thick, add a tablespoon of the reserved pasta water until the desired creaminess is reached. Keep warm.
3. Prepare and Glaze the BBQ Ribs
- If using pre-cooked ribs/wings, place them on a foil-lined baking sheet.
- Brush generously with BBQ sauce.
- Bake at 400^\circ\text{F} (200^\circ\text{C}) for 10-15 minutes, or until the sauce is bubbly and caramelized. Keep warm.
4. Sear the Lamb Chops
- Pat the lamb chops dry. Rub them with olive oil, rosemary, garlic powder, salt, and pepper.
- Heat a cast iron skillet or heavy pan over high heat until it is smoking hot.
- Sear the chops for 3-4 minutes per side for medium-rare (135^\circ\text{F} / 57^\circ\text{C} internal temperature). Cook slightly longer for medium.
- Remove the chops from the pan and let them rest for 5 minutes before serving.
5. Platter Assembly
- Arrange the plate by scooping a generous portion of the creamy penne onto one side.
- Place the rested lamb chop next to the pasta.
- Place the BBQ ribs/wings near the bottom of the plate.
- Fill the remaining space with the roasted potatoes and the fresh tomato and onion salad.
- Garnish the entire plate, particularly the pasta, with fresh parsley. Serve immediately.
⭐ Pro Tips and Recipe Variations (The Next Level)
- Resting the Meat: Allowing the lamb chops to rest for 5-10 minutes after searing is crucial. This redistributes the internal juices, ensuring the meat remains tender and moist when sliced.
- Marinating the Lamb: For deeper flavor, marinate the lamb chops in the olive oil and spices for up to 4 hours prior to cooking.
- Garlic Infusion: For the penne sauce, add 2 cloves of minced garlic to the skillet with the onions and peppers and sauté for 1 minute before adding the broth. This adds a rich aromatic base.
- Dairy Alternative: To cut down on richness, you can substitute the heavy cream in the pasta sauce with half-and-half or evaporated milk, although the final sauce will be slightly thinner.
- Vegetable Swap: The pasta sauce in the image includes visible peppers and mushrooms. You can substitute these with spinach, peas, or sun-dried tomatoes based on preference.