Roasted Lamb Chops with Charmoula and Skillet Asparagus

Roasted Lamb Chops with Charmoula and Skillet Asparagus
Photo by Brian Leatart

Ingredients

  • 1 teaspoon finely grated lemon peel
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon butter
  • 3 tablespoons shallot
  • 1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
  • 1 ½ cups fresh Italian parsley
  • 1 tablespoon fresh lemon juice
  • + 9 more ingredients
    • 1 teaspoon coarse kosher salt
    • 1 tablespoon cumin seeds
    • 2 large garlic cloves
    • 8 1 1/4- to 1 1/2-inch-thick lamb loin chops (about 2 2/3 pounds)
    • 1 tablespoon extra-virgin olive oil
    • 6 tablespoons extra-virgin olive oil
    • 1 ½ pounds asparagus
    • ½ cup fresh mint leaves
    • ½ cup fresh cilantro leaves

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, gra...

View full recipe at Epicurious

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