NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb loin chops

0.5 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Fresh parsley

1 tbsp Fresh cilantro

1 clove Garlic

1 tbsp Red wine vinegar

0.25 tbsp Extra virgin olive oil

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Heat 0.5 tbsp of olive oil in a heavy stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the lamb chops in the skillet and sear for approximately 4 minutes per side for medium-rare, ensuring a deep golden-brown crust forms.

• 4

  While the lamb cooks, finely mince the fresh parsley, cilantro, and garlic clove.

• 5

  In a small glass bowl, whisk together the minced herbs, garlic, red wine vinegar, and the remaining 0.25 tbsp of olive oil to create the chimichurri.

• 6

  Steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are bright green and tender-crisp.

• 7

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

• 8

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