NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

1 tbsp jerk seasoning

0.25 tbsp olive oil

0.5 cup mango

2 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  Pat the lamb loin chops dry with a paper towel and rub both sides evenly with jerk seasoning, sea salt, and black pepper.

• 2

  In a small mixing bowl, combine the diced mango, red onion, fresh cilantro, and lime juice to create the salsa; set aside to let flavors meld.

• 3

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the lamb chops in the skillet and sear for 3-4 minutes per side until a dark, charred crust forms and the internal temperature reaches 135°F for medium-rare.

• 5

  Remove the lamb from the skillet and transfer to a plate to rest for 5 minutes.

• 6

  In the same skillet, add the cauliflower rice and sauté for 2-3 minutes using the residual heat and juices until just tender.

• 7

  Plate the cauliflower rice, top with the charred lamb chops, and spoon the fresh mango salsa over the meat before serving.