Roasted Lamb Chops With Charmoula And Skillet Asparagus Recipe

Name: Roasted Lamb Chops With Charmoula And Skillet Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cilantro leaves; 2 large garlic cloves; 1 tablespoon sweet smoked paprika (pimenton dulce)* or sweet Hungarian paprika; 1 teaspoon coarse kosher salt; 1/4 teaspoon cayenne pepper; 6 tablespoons extra-virgin olive oil, divided; 1 tablespoon fresh lemon juice; 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds); 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces; 3 tablespoons chopped shallot; 1 teaspoon finely grated lemon peel; *Sometimes labeled sweet pimenton de La Vera; available at some supermarkets, at specialty foods stores, and from tienda.com.

Servings: persons

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 cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimenton dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel
*Sometimes labeled sweet pimenton de La Vera; available at some supermarkets, at specialty foods stores, and from tienda.com.

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.
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.
3
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
4
Preheat oven to 500u00b0F. 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 130u00b0F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
5
Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and saute until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Saute 1 minute. Season to taste with salt and pepper.
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.

1019

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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 cilantro leaves, and more.

Yes, Roasted Lamb Chops With Charmoula And Skillet Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Lamb Chops With Charmoula And Skillet Asparagus

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