• Ingredients: 27
  • Serves: 4

Roasted lamb chops with charmoula and skillet asparagus with *sometimes labeled sweet pimentón de la vera; available at some supermarkets, at specialty foods stores, and from tienda.com..




  • *Sometimes labeled sweet pimentón de La Vera; available at some supermarkets, at specialty foods stores, and from tienda.com.


  • 1 cup fresh tangerine juice or tangelo juice
  • 2 tbsps. honey
  • 4 tangerines or 3 tangelos, peeled, separated into segments

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


For charmoula:

  1. Step 1 Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes.

    For this step you will need

  2. Step 2 Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms.

    For this step you will need

  3. Step 3 With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil.

    For this step you will need

  4. Step 4 Cover and chill to serve with lamb.

For lamb:

  1. Step 5 Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well.
  2. Step 6 Chill at least 4 hours and up to 24 hours.
  3. Step 7 Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
  4. Step 8 Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet.
  5. Step 9 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.

    For this step you will need

  6. Step 10 Transfer lamb to platter. Tent with foil and let rest 5 minutes.
  7. Step 11 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.

    For this step you will need

  8. Step 12 Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
  9. Step 13 Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

Nutrition information

Calories 1,236 Carbohydrates 12 g (4%)
Fat 108 g (166%) Protein 55 g (110%)
Saturated Fat 41 g (204%) Sodium 774 mg (32%)
Polyunsaturated Fat 9 g Fiber 6 g (23%)
Monounsaturated Fat 51 g Cholesterol 231 mg (77%)