Cotes D'agneau Vert Recipe

Make the marinade

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, chopped parsley, chopped mint, chopped rosemary, thyme, minced garlic, lemon zest, lemon juice and Dijon mustard until combined. Season with 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes (if using). Taste and adjust salt or lemon to balance brightness.

Reserve about 2 tablespoons of the marinade for finishing after cooking; transfer the remaining marinade into a shallow dish or re-sealable plastic bag for the lamb.

Prepare the lamb

Pat the lamb rack dry with paper towels. Lightly score the fat layer in a crosshatch pattern without cutting into the meat. Season the meaty side evenly with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Marinate

Place the rack meat-side down in the shallow dish or bag and pour the marinade over it, rubbing the herbs and garlic into the meat and fat. Cover (or seal) and refrigerate for at least 1 hour and up to 4 hours. If refrigerating longer than 2 hours, remove from fridge 30 minutes before cooking to come toward room temperature.

Preheat and sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon unsalted butter and swirl; when it foams, place the rack in the pan fat-side down and sear 2–3 minutes until deeply browned. Turn and sear the meaty side 1–2 minutes to color the herb-coated surface. Use tongs to hold and quickly sear the fatty edges for about 30 seconds each to render fat and build color.

Roast

Flip the rack meaty-side up and transfer the skillet to the preheated oven. Roast for 12–16 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, roast 16–20 minutes (135–140°F). Check temperature with an instant-read thermometer placed into the thickest part of the meat between ribs.

Rest

Remove the skillet from the oven and transfer the rack to a cutting board. Tent loosely with foil and rest for 10 minutes; carryover cooking will raise the internal temperature a few degrees to reach the desired doneness.

Finish with reserved marinade

While the lamb rests, warm the reserved 2 tablespoons of marinade gently in the skillet over low heat for 30–60 seconds to take the chill off (do not boil). Stir in 1 tablespoon unsalted butter until melted and glossy. Spoon this herb-butter glaze over the rested rack.

Slice and serve

Using a sharp knife, cut the rack between the bones into individual chops. Arrange on a warmed platter, garnish with microgreens or extra chopped parsley and serve with lemon wedges for squeezing. Serve immediately.