• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon cumin seeds

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

  3. 1/2 cup (lightly packed) fresh mint leaves

  4. 1/2 cup (lightly packed) fresh cilantro leaves

  5. 2 large garlic cloves

  6. 1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika

  7. 1 teaspoon coarse kosher salt

  8. 1/4 teaspoon cayenne pepper

  9. 6 tablespoons extra-virgin olive oil, divided

  10. 1 tablespoon fresh lemon juice

  11. 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)

  12. 1 tablespoon butter

  13. 1 tablespoon extra-virgin olive oil

  14. 1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces

  15. 3 tablespoons chopped shallot

  16. 1 teaspoon finely grated lemon peel

  17. Sometimes labeled sweet pimentón de La Vera; available at some supermarkets, at specialty foods stores, and from

Instructions Jump to Ingredients ↑

  1. For charmoula:

  2. 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.

  3. For lamb:

  4. 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.

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

  6. 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.

  7. 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.

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


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