Ingredients for Roasted Lamb Chops with Charmoula and Skillet Asparagus

• 1 matsked kumminfrön

• 1 1/2 cups (lightly packed) fresh Italian parsley leaves

• 1/2 cup (lightly packed) fresh mint leaves

• 1/2 cup (lightly packed) fresh coriander leaves

• 2 large garlic cloves

• 1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika

• 1 teaspoon coarse kosher salt

• 1/4 teskedar cayennepeppar

• 90ml extra-virgin olive oil, divided

• 1 matsked färsk citronsaft

• 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 1.2kg)

• 1 tablespoon butter

• 1 tablespoon extra-virgin olive oil

• 675g 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

• *Sometimes labeled sweet pimentón de La Vera

• available at some supermarkets, at specialty foods stores, and from tienda.com.

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 60ml 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 260°C. 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 centre registers 54°C 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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