Roasted Lamb Chops with Charmoula and Skillet Asparagus

Ingredients

• 1.5 pounds asparagus trimmed peeled cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces thin
• 1 tablespoon butter 
• 0.3 teaspoon ground pepper 
• 1 teaspoon kosher salt 
• 1 tablespoon cumin seeds 
• 0.5 cup cilantro leaves fresh packed (lightly )
• 0.5 cup mint leaves fresh packed (lightly )
• 2 large garlic clove 
• 1 tablespoon paprika smoked sweet (pimentón dulce)
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 1 tablespoon olive oil extra virgin extra-virgin
• 1.5 cups parsley fresh italian packed (lightly )
• 3 tablespoons shallots chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

1. 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. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil.
5. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
6. Transfer remaining charmoula to large resealable plastic bag.
7. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
8. Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
9. Preheat oven to 500°F. Line rimmed baking sheet with foil.
10. Place rack on prepared baking sheet.
11. 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.
12. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
13. Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat.
14. Add asparagus and sauté until tender, stirring often, about 3 minutes.
15. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
16. Place 2 lamb chops on each of 4 plates. Divide asparagus among plates.
17. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.