Roasted Lamb Chops with Charmoula and Skillet Asparagus

Name: Roasted Lamb Chops with Charmoula and Skillet Asparagus
Yield: Makes 4 servings
Ingredients: 1 tablespoon cumin seeds; 1 1/2 cups (lightly packed) fresh flat-leaf 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 (pimentón dulce) or Hungarian sweet paprika; 1 teaspoon kosher or other coarse salt; 1/4 teaspoon cayenne; 6 tablespoons extra-virgin olive oil; 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 shallots; 1 teaspoon finely grated lemon peel

November 7, 2012

Charmoula, an aromatic Middle Eastern herb and garlic sauce, combines mint, parsley, sweet smoked paprika, cilantro, and cumin. It comes together in minutes in the food processor, and the lamb can marinate all day.

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