NUTRITION

SERVINGS

INGREDIENTS

2 piece lamb rib chops

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.25 tbsp avocado oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.13 tsp red pepper flakes

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Finely mince the parsley, cilantro, and garlic clove, then whisk together with extra virgin olive oil, red wine vinegar, and red pepper flakes in a small bowl to make the chimichurri.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the lamb chops in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms and they reach your desired level of doneness.

• 5

  In the same skillet or a separate pan, lightly sauté the asparagus spears for 5 minutes until tender-crisp.

• 6

  Plate the lamb chops alongside the asparagus and drizzle generously with the zesty chimichurri sauce.