Roasted Lamb Chops With Charmoula And Skillet Asparagus

1. 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. 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. 3

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

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.