NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb chops

0.25 tbsp olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 whole garlic clove

1 tbsp red wine vinegar

0.25 tsp dried oregano

0.13 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

  In a small food processor or by hand, finely mince the parsley, cilantro, and garlic then combine with red wine vinegar, red pepper flakes, and half of the olive oil to create the chimichurri.

• 2

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

• 3

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat the asparagus with the remaining olive oil and a pinch of salt.

• 4

  Place the lamb chops on the hot grill and sear for 3 to 4 minutes per side for medium-rare, or until they reach your desired level of doneness.

• 5

  Add the asparagus to the grill alongside the lamb, cooking for 5 to 6 minutes until tender and slightly charred.

• 6

  Remove the lamb from the heat and let it rest for 5 minutes to allow the juices to redistribute.

• 7

  Serve the grilled lamb chops topped generously with the fresh chimichurri sauce and the charred asparagus on the side.