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.
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 500F. 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 130F 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 saute until tender, stirring often, about 3 minutes. Add shallot and lemon peel. saute 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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|Serving Size: 1 Serving (700g)|
|Recipe Makes: 4|
|Calories from Fat: 1169 (75%)|
|Amt Per Serving||% DV|
|Total Fat 129.9g||173 %|
|Saturated Fat 51.3g||257 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 11g|
|Cholesterol 337.8mg||104 %|
|Sodium 911.8mg||31 %|
|Potassium 1650.4mg||43 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 7g|
|Protein 82.7g||118 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1555
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