Roasted Lamb Chops With Charmoula And Skillet Asparagus
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
42
Sourness
32
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Cumin Seed2 large
Garlic Cloves1 tsp
Coarse Kosher Salt1 tsp
Cayenne Pepper1 tbsp
Extra-Virgin Olive Oil1 tbsp
Lemon Juice (fresh)1 tbsp
Butter680 g
Asparagus (thin, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces)3 tbsps
Shallot (chopped)Directions:
1
For charmoula: Heat small skillet over medium heat
2
Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes
3
Transfer to processor
4
Add parsley leaves and next 6 ingredients to processor
5
Using on/off turns, process until coarse paste forms
6
With machine running, gradually add 4 tablespoons oil
7
Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil
8
Cover and chill to serve with lamb
9
Heat small skillet over medium heat
10
Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes
11
Transfer to processor
12
Add parsley leaves and next 6 ingredients to processor
13
Using on/off turns, process until coarse paste forms
14
With machine running, gradually add 4 tablespoons oil
15
Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil
16
Cover and chill to serve with lamb
17
For lamb: Transfer remaining charmoula to large resealable plastic bag
18
Add lamb chops; seal bag and turn to coat well
19
Chill at least 4 hours and up to 24 hours
20
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour
21
Preheat oven to 500°F
22
Line rimmed baking sheet with foil
23
Place rack on prepared baking sheet
24
Place lamb on rack and sprinkle with salt and pepper
25
Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes
26
Transfer lamb to platter
27
Tent with foil and let rest 5 minutes
28
Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat
29
Add asparagus and sauté until tender, stirring often, about 3 minutes
30
Add shallot and lemon peel
31
Sauté 1 minute
32
Season to taste with salt and pepper
33
Place 2 lamb chops on each of 4 plates
34
Divide asparagus among plates
35
Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside
36
Transfer remaining charmoula to large resealable plastic bag
37
Add lamb chops; seal bag and turn to coat well
38
Chill at least 4 hours and up to 24 hours
39
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour
40
Preheat oven to 500°F
41
Line rimmed baking sheet with foil
42
Place rack on prepared baking sheet
43
Place lamb on rack and sprinkle with salt and pepper
44
Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes
45
Transfer lamb to platter
46
Tent with foil and let rest 5 minutes
47
Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat
48
Add asparagus and sauté until tender, stirring often, about 3 minutes
49
Add shallot and lemon peel
50
Sauté 1 minute
51
Season to taste with salt and pepper
52
Place 2 lamb chops on each of 4 plates
53
Divide asparagus among plates
54
Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside