Charred Herb-Crusted Lamb Chops with Zesty Chimichurri

This is an example of a meal that Solin would create to include in your personalized meal plan.

Charred Herb-Crusted Lamb Chops with Zesty Chimichurri

YOUR SOLIN GENERATED RECIPE

Charred Herb-Crusted Lamb Chops with Zesty Chimichurri

Pan-seared lamb chops crusted in aromatic herbs and served with a vibrant, zesty chimichurri over tender roasted asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
42.0g
Fat
39.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz lamb loin chops

0 tbsp olive oil

0.25 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

1 tbsp red wine vinegar

0 tbsp extra virgin olive oil

0.25 tsp red pepper flakes

1 cup asparagus spears

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a small drizzle of oil and a pinch of salt, then roast for 12-15 minutes until tender and slightly charred.

  • 3

    Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them in a small bowl with the red wine vinegar, extra virgin olive oil, and red pepper flakes.

  • 4

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

  • 5

    Heat the olive oil in a heavy cast-iron skillet over medium-high heat until shimmering, then sear the lamb chops for 3-4 minutes per side for medium-rare.

  • 6

    Remove the lamb from the pan and let it rest for 5 minutes before serving atop the roasted asparagus with a generous spoonful of the zesty chimichurri.

Charred Herb-Crusted Lamb Chops with Zesty Chimichurri

This is an example of a meal that Solin would create to include in your personalized meal plan.

Charred Herb-Crusted Lamb Chops with Zesty Chimichurri

YOUR SOLIN GENERATED RECIPE

Charred Herb-Crusted Lamb Chops with Zesty Chimichurri

Pan-seared lamb chops crusted in aromatic herbs and served with a vibrant, zesty chimichurri over tender roasted asparagus.

NUTRITION

555kcal
Protein
42.0g
Fat
39.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

7 oz lamb loin chops

0 tbsp olive oil

0.25 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

1 tbsp red wine vinegar

0 tbsp extra virgin olive oil

0.25 tsp red pepper flakes

1 cup asparagus spears

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a small drizzle of oil and a pinch of salt, then roast for 12-15 minutes until tender and slightly charred.

  • 3

    Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic, then whisking them in a small bowl with the red wine vinegar, extra virgin olive oil, and red pepper flakes.

  • 4

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

  • 5

    Heat the olive oil in a heavy cast-iron skillet over medium-high heat until shimmering, then sear the lamb chops for 3-4 minutes per side for medium-rare.

  • 6

    Remove the lamb from the pan and let it rest for 5 minutes before serving atop the roasted asparagus with a generous spoonful of the zesty chimichurri.