weeknight gourmet

Easter Dinner: Roasted Lamb Chops with Charmoula & Skillet Asparagus

We had a quiet Easter at home in New York City.  My mom came in for dinner.  Since Tim, my mom, and I are all lamb lovers, I decided lamb chops were a perfect Easter dinner. I found this recipe on Epicurious and thought it looked delicious.

Charmoula is a zesty herb and garlic sauce from the Middle East.  The store was out of mint so I just doubled the amount of cilantro.  The sauce was delicious on the lamb and provided great flavor as a marinade.

I cooked the lamb for the 13 minutes the recipe called for and the lamb turned out perfectly.  I typically roast asparagus but the skillet asparagus was delicious.  I squeezed a bit of lemon juice on the asparagus before serving.

Roasted Lamb Chops with Charmoula and Skillet Asparagus
Bon Appetit

Charmoula

  • 1 tablespoon cumin seeds
  • 1 1/2 cups (lightly packed) fresh Italian 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 sweet Hungarian paprika
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon cayenne pepper
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon juice

Lamb & Asparagus

  • 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 shallot
  • 1 teaspoon finely grated lemon peel

For charmoula:
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.

For lamb & asparagus:
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.

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

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.

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.

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

 

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3 Responses to “Easter Dinner: Roasted Lamb Chops with Charmoula & Skillet Asparagus”

  1. star trek says:

    I visited this site before but lately the pages are only loading half way. Is it my brower or just a page load problem? Happy easter, the food is great!

  2. Nikole Hahn says:

    This sounds good. I’ll have to remember to try it. :o)

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