NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.25 tbsp Olive oil

1 tbsp Red wine vinegar

0.25 cup Fresh parsley

1 tbsp Fresh oregano

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Finely mince the fresh parsley, oregano, and garlic clove.

• 3

  In a small bowl, whisk together the minced herbs, garlic, red wine vinegar, red pepper flakes, and half of the olive oil to create the chimichurri.

• 4

  Season the lamb chops evenly on both sides with the sea salt and black pepper.

• 5

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

• 6

  Sear the lamb chops for 3 minutes per side until a deep, golden-brown crust develops.

• 7

  Toss the asparagus spears with lemon juice and a small pinch of salt on a baking sheet.

• 8

  Transfer the skillet with the lamb to the oven (or move lamb to the baking sheet) and roast for 5-7 minutes alongside the asparagus until the meat is medium-rare and the spears are tender-crisp.

• 9

  Serve the lamb chops immediately, generously drizzled with the fresh chimichurri sauce.