NUTRITION

SERVINGS

INGREDIENTS

5 oz lamb loin chops

0 tbsp extra virgin olive oil

0 tbsp extra virgin olive oil

1 tbsp red wine vinegar

0.25 cup fresh parsley

1 tbsp fresh cilantro

1 clove garlic

0.25 tsp dried oregano

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

  Prepare the chimichurri by finely chopping the fresh parsley, cilantro, and garlic clove.

• 2

  In a small bowl, whisk together the chopped herbs, garlic, 0.5 tbsp olive oil, red wine vinegar, and red pepper flakes; set aside to let flavors meld.

• 3

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

• 4

  Heat the remaining 0.5 tbsp olive oil in a heavy 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 a deep golden-brown crust forms.

• 6

  During the last 3 minutes of cooking, add the asparagus spears to the skillet, rolling them in the pan juices until tender-crisp and lightly charred.

• 7

  Remove the lamb from the heat and let rest for 3 minutes to keep the meat juicy.

• 8

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