🏷️ Category: lunch
🌍 Cuisine: South American
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Elevate your lunch with this vibrant South American-inspired dish featuring tender pan-seared lamb loin chops topped with a fresh, herbaceous chimichurri sauce. Paired with a colorful roasted trio squash salad tossed with creamy goat cheese and crunchy pine nuts, this gluten-free and dairy-free recipe offers a perfect balance of flavors and textures. Ready in just 45 minutes, it's a nutritious meal with 492 calories per serving, ideal for a special midday treat or entertaining guests.
🥘 Ingredients
• cilantro0.25 cup
• extra virgin olive oil2 tablespoons
• flat leaf parsley0.25 cup
• garlic clove1
• ground pepper4 servings
• kosher salt and pepper4 servings
• lamb loin chops4
• lemon1
• mint0.25 cup
• pinenuts0.25 cup
• pepper flakes1 tablespoon
• shallot1
👨🍳 Cooking Steps
1
Preheat oven to 400F
2
For the Chimichurri, place all of the ingredients in a large bowl and incorporate together
3
Season with salt and pepper
4
Heat a large, heavy bottomed pan with the oil
5
Sprinkle each side of the lamb loin evenly with salt and pepper
6
(This cooking process is exactly like the way you make steak)
7
Once the oil is hot (it will smoke a little bit), sear the lamb loin, about 2 minutes per side and allow the lamb to cook the rest of the way in the oven
8
The cooking times are as follows:If you like your lamb rare, place it in the oven for no more than 2-3 minutes
9
If you like your lamb medium rare place it in the oven for about 6-8 minutes
10
If you like your lamb medium place it in the oven for 9 to 11 minutes
11
If you like it well done leave it in there for 12-14 minutes
12
Remember, the lamb will continue to cook after you take it out so plan accordingly
