Roasted Lamb Chops with Charmoula and Skillet Asparagus

Name: Roasted Lamb Chops with Charmoula and Skillet Asparagus
Total time: 5 h 37 min
Yield: 4 servings
Ingredients: 1 tablespoon cumin seeds; 1½ cups fresh Italian parsley leaves; ½ cup fresh mint leaves; ½ cup fresh cilantro leaves; 2 cloves garlic; 1 tablespoon sweet smoked paprika; 1 teaspoon coarse kosher salt; ¼ teaspoon cayenne pepper; 6 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 8 pieces lamb loin chops; 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 1½ pounds asparagus; 3 tablespoons chopped shallot; 1 teaspoon finely grated lemon peel; note; note; note

Succulent lamb chops marinated in a flavorful North African charmoula sauce made with fresh herbs, garlic, and warm spices, served alongside tender skillet-sautéed asparagus with shallots and lemon.

4 servings

5 hr 37 min

Published October 4, 2025

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Ingredients

•1 tablespoon cumin seeds
•1½ cups fresh Italian parsley leaves
•½ cup fresh mint leaves
•½ cup fresh cilantro leaves
•2 cloves garlic
•1 tablespoon sweet smoked paprika
•1 teaspoon coarse kosher salt
•¼ teaspoon cayenne pepper
•6 tablespoons extra-virgin olive oil
•1 tablespoon fresh lemon juice
•8 pieces lamb loin chops
•1 tablespoon butter
•1 tablespoon extra-virgin olive oil
•1½ pounds asparagus
•3 tablespoons chopped shallot
•1 teaspoon finely grated lemon peel
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Cooking Instructions

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.
10 min
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.
240 min
3.
Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
60 min
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.
18 min
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.
4 min
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.
5 min

Ingredients

•1 tablespoon cumin seeds

•1½ cups fresh Italian parsley leaves

•½ cup fresh mint leaves

•½ cup fresh cilantro leaves

•2 cloves garlic

•1 tablespoon sweet smoked paprika

•1 teaspoon coarse kosher salt

•¼ teaspoon cayenne pepper

•6 tablespoons extra-virgin olive oil

•1 tablespoon fresh lemon juice

•8 pieces lamb loin chops

•1 tablespoon butter

•1 tablespoon extra-virgin olive oil

•1½ pounds asparagus

•3 tablespoons chopped shallot

•1 teaspoon finely grated lemon peel

•note

Cooking Instructions

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.

10 min

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.

240 min

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

60 min

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.

18 min

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.

4 min

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

5 min