NUTRITION

SERVINGS

INGREDIENTS

6 ounce lamb chops

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 tbsp red wine vinegar

1 clove garlic

0.25 tsp red pepper flakes

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 400°F and toss the asparagus with one teaspoon of the olive oil and a pinch of salt on a baking sheet.

• 2

  Pat the lamb chops dry with a paper towel and season both sides generously with dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Finely mince the parsley, cilantro, and garlic clove, then whisk them together in a small bowl with another teaspoon of olive oil, the red wine vinegar, and red pepper flakes.

• 4

  Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 5

  Sear the lamb chops for 3 to 4 minutes per side to develop a golden-brown crust and reach your preferred level of doneness.

• 6

  While the lamb rests, roast the asparagus in the oven for 8 to 10 minutes until tender-crisp and slightly charred.

• 7

  Plate the lamb chops topped with the fresh chimichurri sauce and serve immediately with the roasted asparagus.