Pan Seared Lamb Loin With Chimichurri & Roasted Trio Squash Salad With Goat Cheese and Pinenuts

Pan Seared Lamb Loin With Chimichurri & Roasted Trio Squash Salad With Goat Cheese and Pinenuts

Pan Seared Lamb Loin With Chimichurri & Roasted Trio Squash Salad With Goat Cheese and Pinenuts

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • South American
  • Latin American
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup flat leaf parsley, finely chopped
  • 1 garlic clove, finely minced
  • ground black pepper to taste
  • kosher salt and pepper to taste
  • 4 lamb loin chops
  • 1 lemon, freshly squeezed
  • 1/4 cup mint, finely chopped
  • 1/4 cup pinenuts, toasted, finely chopped
  • 1 tablespoon red pepper flakes, chopped
  • 1 shallot, finely minced
Instructions

Preheat oven to 400F.For the Chimichurri, place all of the ingredients in a large bowl and incorporate together. Season with salt and pepper.

Heat a large, heavy bottomed pan with the oil.

Sprinkle each side of the lamb loin evenly with salt and pepper. (This cooking process is exactly like the way you make steak). 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. The cooking times are as follows:If you like your lamb rare, place it in the oven for no more than 2-3 minutes. If you like your lamb medium rare place it in the oven for about 6-8 minutes. If you like your lamb medium place it in the oven for 9 to 11 minutes. If you like it well done leave it in there for 12-14 minutes. Remember, the lamb will continue to cook after you take it out so plan accordingly.

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