NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

0.5 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

1 cup asparagus spears

1 tbsp fresh parsley

1 tsp fresh oregano

1 clove garlic

0.25 tsp red pepper flakes

1 tsp red wine vinegar

0 tbsp extra virgin olive oil

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, finely chopped parsley, oregano, minced garlic, red wine vinegar, and red pepper flakes to create the chimichurri.

• 2

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

• 3

  Heat the avocado oil in a 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 for medium-rare, ensuring a golden-brown crust forms.

• 5

  During the last 4 minutes of cooking, add the asparagus spears to the same skillet, sautéing until tender-crisp and lightly charred.

• 6

  Remove the lamb and asparagus from the heat, let the meat rest for 5 minutes, then drizzle with the zesty chimichurri before serving.