Ingredients

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

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Instructions

1. 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.
2. For 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 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.
3. 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.
4. Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
5. 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.
6. 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.
7. Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.