Côtes d'Agneau Grillées à la Persillade with Roasted Asparagus

• 40 g fresh flat-leaf parsley⇄
• 4 cloves garlic⇄
• 45 ml extra-virgin olive oil⇄
• 1 lemon lemon zest⇄
• 3 g salt⇄

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.

• 800 g lamb cutlets (frenched rack)⇄
• 15 g Dijon mustard⇄
• 3 g salt⇄
• 1 g black pepper⇄

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.

• 300 g asparagus (trimmed)⇄
• 15 ml olive oil⇄
• 2 g salt⇄
• 1 g black pepper⇄

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.

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.

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.

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.

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.

• 15 g butter⇄

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.

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.