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Recipes

Roasted Lamb Chops with Charmoula and Skillet Asparagus

By Molly StevensPhotography by Brian Leatart

5.0

(1)

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Recipe information

  • Yield

    Makes 4 Servings

Ingredients

Charmoula

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

3

sweet smoked paprika (pimentón 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

Lamb

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

Need to make a substitution?

Preparation

  1. For charmoula

    Step 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. For lamb

    Step 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.

    Step 3

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

    Step 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.

    Step 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.

    Step 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.

Explore Bon AppétitMiddle EasternLamb ChopLambMeatMintParsleyCilantroAsparagusVegetableMainGluten-FreeKetoRoastDinner