NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb loin chops

0 tbsp extra virgin olive oil

0 tsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.5 tsp dried oregano

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim any woody ends off the asparagus, place them on the baking sheet, drizzle with the teaspoon of olive oil, and season with a pinch of salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  Prepare the chimichurri by finely mincing the parsley, cilantro, and garlic.

• 5

  In a small bowl, combine the minced herbs and garlic with 1 tablespoon of olive oil, red wine vinegar, dried oregano, and red pepper flakes; stir well and set aside.

• 6

  Pat the lamb chops dry with paper towels and season both sides generously with the remaining sea salt and black pepper.

• 7

  Heat a heavy cast-iron skillet over medium-high heat until very hot.

• 8

  Place the lamb chops in the skillet and sear for 3-4 minutes per side for medium-rare, ensuring a deep brown crust forms.

• 9

  Remove the lamb from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 10

  Plate the roasted asparagus, top with the seared lamb chops, and spoon the fresh chimichurri sauce over the meat before serving.