NUTRITION

SERVINGS

INGREDIENTS

5 oz lamb loin chops

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

0.25 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

1 tsp red pepper flakes

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  To make the chimichurri, pulse the fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and half of the olive oil in a small food processor until finely chopped but still textured.

• 3

  Heat the remaining half of the olive oil in a large cast-iron skillet over medium-high heat until the oil is shimmering.

• 4

  Place the lamb chops in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until a golden-brown herb crust has formed.

• 5

  While the lamb rests for a few minutes, add the asparagus spears to the same skillet and sauté for 3 to 5 minutes until they are tender-crisp and slightly charred.

• 6

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