Bistro Lamb Chops with Dijon Pan Sauce

Score: 8/10

This is an extremely well-designed recipe with elevated flavors and smart culinary techniques, like utilizing fond and resting juices. With a few minor workflow adjustments to ensure parallel cooking and hot vegetables, it is perfectly suited for a home cook.

Strengths

Efficient and clever use of the potato boiling water to blanch the asparagus, saving the cook from cleaning an extra pot.
Excellent flavor balance, utilizing mustard and lemon juice to cut the richness of the lamb and butter.
Properly captures and uses the lamb resting juices to enrich the pan sauce.
Flawless math and tracking of divided ingredients like the olive oil, butter, and parsley.

Issues

medium / timing: The asparagus is boiled with the potatoes and then sits out while the lamb sears and rests (at least 12-15 minutes). It will be cold by the time of plating if the cook chooses the olive oil drizzle option rather than re-warming it in the sauce.
low / clarity: The recipe is written sequentially. If the cook waits for the potatoes to finish entirely before starting the lamb, the meal will take longer than 45 minutes and the potatoes may cool down. Searing the lamb while the potatoes simmer is a more efficient workflow.
low / cookability: A typical 4-ounce lamb loin chop may overcook past medium-rare if seared for 3 to 4 minutes per side on medium-high heat. 2 to 3 minutes per side is often a safer estimate.
low / clarity: Lifting the asparagus out of boiling water requires a tool (like tongs or a slotted spoon), which should be explicitly mentioned to help novice cooks.

Suggested fixes

Instruct the cook to tent the asparagus with foil to keep it warm while the lamb cooks, or mandate warming it in the finished sauce.
Adjust the workflow to mention heating the skillet and searing the lamb during the last few minutes of the potatoes simmering.
Lower the estimated sear time to 2-3 minutes per side, while keeping the 130-135°F target temperature.
Specify using tongs or a slotted spoon to safely remove the asparagus from the boiling water.