NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb loin chops

1 tsp Smoked paprika

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.25 cup Fresh parsley

1 tbsp Fresh oregano

1 clove Garlic

0.25 tbsp Extra virgin olive oil

1 tsp Red wine vinegar

0.13 tsp Red pepper flakes

1.5 cups Cauliflower florets

0.13 tbsp Extra virgin olive oil

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with 0.25 tbsp olive oil and 0.125 tsp sea salt, then spread them in a single layer and roast for 20-25 minutes until the edges are golden and tender.

• 3

  In a small bowl, whisk together the smoked paprika, dried thyme, 0.25 tsp sea salt, and black pepper, then rub the spice mixture firmly onto all sides of the lamb chops.

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the lamb chops for 3-4 minutes per side for medium-rare, then transfer them to a plate to rest for 5 minutes.

• 5

  While the lamb rests, finely mince the parsley, oregano, and garlic, then combine them in a small bowl with 0.5 tbsp olive oil, red wine vinegar, and red pepper flakes.

• 6

  Serve the rested lamb chops topped with the fresh chimichurri sauce alongside the roasted cauliflower.