Roasted Lamb Chops with Charmoula and Skillet Asparagus
Succulent lamb chops marinated in a flavorful North African charmoula sauce made with fresh herbs, garlic, and warm spices, served alongside tender skillet-sautéed asparagus with shallots and lemon.
Ingredients
- •1 tablespoon cumin seeds
- •1½ cups fresh Italian parsley leaves
- •½ cup fresh mint leaves
- •½ cup fresh cilantro leaves
- •2 cloves garlic
- •1 tablespoon sweet smoked paprika
- •1 teaspoon coarse kosher salt
- •¼ teaspoon cayenne pepper
- •6 tablespoons extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •8 pieces lamb loin chops
- •1 tablespoon butter
- •1 tablespoon extra-virgin olive oil
- •1½ pounds asparagus
- •3 tablespoons chopped shallot
- •1 teaspoon finely grated lemon peel
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Cooking Instructions
- 1.
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
10 min
- 2.
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
240 min
- 3.
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
60 min
- 4.
Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
18 min
- 5.
Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
4 min
- 6.
Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.
5 min
