NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Lamb rib chops

1 tsp Smoked paprika

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tbsp Avocado oil

0.25 cup Fresh parsley

0.25 cup Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0 tbsp Extra virgin olive oil

0.13 tsp Red pepper flakes

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, combine the finely chopped parsley, cilantro, and minced garlic.

• 2

  Whisk in the red wine vinegar, extra virgin olive oil, and red pepper flakes to create the chimichurri; set aside to let flavors meld.

• 3

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

• 4

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

• 5

  Place the lamb chops in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.

• 6

  Remove the lamb from the pan and let it rest on a plate for 5 minutes.

• 7

  While the lamb rests, add the asparagus spears to the same skillet and sauté for 3 to 4 minutes until tender-crisp and slightly charred.

• 8

  Plate the lamb chops alongside the roasted asparagus and spoon the fresh chimichurri generously over the meat before serving.