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Côtes d'Agneau Grillées à la Persillade with Roasted Asparagus

A classic French dinner featuring tender lamb cutlets coated with a vibrant persillade of garlic, parsley, and olive oil, roasted to a crackling crust with a blushing pink center, paired with charred, buttery asparagus.

Côtes d'Agneau Grillées à la Persillade with Roasted Asparagus

Instructions

1
Make the Persillade
mixing

Combine finely chopped parsley, minced garlic, olive oil, lemon zest, and a pinch of salt in a small bowl, mixing until it forms a thick, vibrant paste.

💡 Use a sharp knife for chopping instead of a food processor to preserve the herb texture and prevent a murky purée.
2
Prepare the Lamb
coating

Season the lamb cutlets on all sides with salt and pepper, brush the meat side with Dijon mustard, then press the prepared persillade firmly onto the mustard-coated surface to adhere.

💡 The mustard acts as a glue for the herb crust; without it, the persillade will slide off during cooking.
3
Prepare the Asparagus
tossing

Toss the trimmed asparagus spears with olive oil, salt, and pepper in a bowl until evenly coated, then spread them in a single layer on a baking sheet.

💡 Choose thick asparagus spears for roasting; thin ones overcook and become limp before developing a nice char.
4
Preheat Oven and Skillet
preheating

Preheat the oven to 200°C and place a large oven-safe skillet on high heat on the stovetop to get it smoking hot for searing.

💡 Ensure the skillet is fully preheated before adding the lamb to achieve a proper sear without sticking.
5
Sear the Lamb
searing

Place the lamb cutlets in the hot skillet crust-side down and sear for 2 minutes until golden and crisp, then flip and sear the other side for 1 minute to lock in juices.

💡 Avoid pressing down on the cutlets while searing to prevent squeezing out juices and compressing the crust.
6
Start Roasting Asparagus
roasting

Place the tray of asparagus in the preheated oven at 200°C to roast for 10-12 minutes, until tender with slightly charred tips.

💡 Check halfway through roasting and shake the tray to ensure even cooking and charring.
7
Roast the Lamb
roasting

Transfer the skillet with the seared lamb to the oven at 200°C and roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 57-60°C.

💡 Use a meat thermometer for precision to avoid overcooking the lamb.
8
Finish Asparagus
finishing

Remove the asparagus from the oven after 10-12 minutes, dot with butter, and toss gently to coat while the butter melts for added richness.

💡 Add the butter right after removing from the oven to melt evenly without burning.
9
Rest the Lamb
resting

Remove the lamb from the oven and tent loosely with foil, letting it rest for 5 minutes to allow juices to redistribute within the meat.

💡 Resting for the full 5 minutes is crucial; cutting too early causes juices to run out onto the board.
Prep Time
20 Min
Cook Time
25 Min
Per Serving
712kcal
Protein29%
Carbs3%
Fat69%
Glycemic Load
2.5 (Low)
Nutrition Information
Energy712 kcal · 36%
Protein49.5 g · 99%
Carbohydrates4.5 g · 2%
Carbs (absorbed)3.5 g · 1%
Dietary Fiber1 g · 4%
Fat53 g · 76%
Saturated Fat20.5 g · 102%
Monounsaturated Fat27 g · 108%
Polyunsaturated Fat3.5 g · 32%
Trans Fat0.25 g · 13%
Cholesterol145 mg · 48%
Sodium2105 mg · 105%
Potassium420 mg · 12%
Calcium70 mg · 7%
Magnesium24 mg · 6%
Phosphorus460 mg · 66%
Iron6 mg · 43%
Zinc12 mg · 120%
Copper0.30 mg · 30%
Selenium95 µg · 173%
Iodine2 µg · 1%
Vitamin C12 mg · 15%
Vitamin A800 µg · 100%
Vitamin D0.60 µg · 3%
Vitamin E7 mg · 58%
Vitamin K120 µg · 160%
Vitamin B10.30 mg · 27%
Vitamin B20.80 mg · 57%
Vitamin B60.80 mg · 57%
Vitamin B123 µg · 120%
Folate80 µg · 40%
Niacin8 mg · 50%
Biotin6 µg · 12%
Pantothenic Acid1.6 mg · 27%
Salt Equivalent5.3 g · 89%

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