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INGREDIENTS 4 lamb chops 1 tsp Smoked salt 2 tsp avocado oil |
CHIMICHURRI 1⁄2 cup fresh flat-leaf Italian parsley 2 tsp capers 2 T red wine vinegar 1 tsp Hot Crush (red pepper flakes) ½ tsp Cayenne 1 T Sizzle 1 garlic clove 1 small shallot 1⁄2 cup e extra virgin olive oil ½ tsp Flake salt |
DIRECTIONS
- Season the lamb with Smoked salt on all sides and set aside.
- Heat a cast-iron pan over medium heat and add avocado oil.
- Once hot, add seasoned meat to the pan and cook for approx. 4-5 minutes on both sides for medium-rare.
- For the chimichurri, blend all ingredients together in a food processor.
- Serve the lamb with a generous drizzle of chimichurri and finish with Flake salt.