Roasted Lamb Chops with Charmoula and Skillet Asparagus

Ingredients for Roasted Lamb Chops with Charmoula and Skillet Asparagus

• 1 tablespoon cumin seeds

• 1 1/2 cups (lightly packed) fresh Italian parsley leaves

• 1/2 cup (lightly packed) fresh mint leaves

• 1/2 cup (lightly packed) fresh coriander leaves

• 2 large garlic cloves

• 1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika

• 1 teaspoon coarse kosher salt

• 1/4 teaspoons cayenne pepper

• 90ml extra-virgin olive oil, divided

• 1 tablespoon fresh lemon juice

• 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 1.2kg)

• 1 tablespoon butter

• 1 tablespoon extra-virgin olive oil

• 675g thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces

• 45ml chopped shallot

• 1 teaspoon finely grated lemon peel

• *Sometimes labeled sweet pimentón de La Vera

• available at some supermarkets, at specialty foods stores, and from tienda.com.

How to make Roasted Lamb Chops with Charmoula and Skillet Asparagus

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 60ml oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.

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.

Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.

Preheat oven to 260°C. 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 centre registers 54°C for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.

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.

Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.