Name: Tender Herb-Crusted Lamb Chops with Zesty Chimichurri
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz lamb loin chops; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 cup fresh parsley; 0.25 cup fresh cilantro; 1 clove garlic; 1 tbsp red wine vinegar; 0.5 tbsp extra virgin olive oil; 0.13 tsp red pepper flakes; 1 cup asparagus spears

Tender 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.

YOUR SOLIN GENERATED RECIPE

Tender Herb-Crusted Lamb Chops with Zesty Chimichurri

Pan-seared lamb chops seasoned with aromatic herbs, served with a vibrant, zesty chimichurri sauce and crisp roasted asparagus.

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NUTRITION

Protein

37.8g

Fat

29.4g

Carbs

11.0g

SERVINGS

1 serving

INGREDIENTS

4 oz lamb loin chops

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.5 tbsp extra virgin olive oil

0.13 tsp red pepper flakes

1 cup asparagus spears

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PREPARATION

1
Pat the lamb chops dry with a paper towel and season both sides evenly with dried oregano, sea salt, black pepper, and garlic powder.
2
Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic clove, then whisking them in a small bowl with the red wine vinegar, red pepper flakes, and half of the olive oil.
3
Trim the woody ends off the asparagus and steam or lightly sauté them in a pan with a splash of water until they are bright green and crisp-tender.
4
Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.
5
Place the lamb chops in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, ensuring a golden-brown herb crust forms.
6
Remove the lamb from the heat and let it rest for 5 minutes before serving alongside the asparagus and drizzling generously with the fresh chimichurri sauce.