NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb loin chops

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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

10 spears asparagus

PREPARATION

• 1

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

• 2

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

• 3

  Heat one teaspoon of olive oil in a heavy skillet over medium-high heat until shimmering.

• 4

  Place the lamb chops in the skillet and sear for 3 to 4 minutes per side for medium-rare, ensuring a golden-brown crust forms.

• 5

  While the lamb is searing, steam or sauté the asparagus spears in a separate pan with a splash of water until they are bright green and tender-crisp.

• 6

  Remove the lamb chops from the skillet and let them rest on a cutting board for 5 minutes to keep them juicy.

• 7

  Serve the lamb chops drizzled with the fresh chimichurri sauce alongside the prepared asparagus.