1. Prepare the pistachio crust:
In a food processor, pulse pistachios, panko, parsley, lemon zest, salt, pepper, and olive oil until the mixture is finely chopped and clumpy, like damp breadcrumbs.

Rub and press the crust mixture firmly onto the meaty side of the lamb rack.

Transfer the lamb to a foil- or parchment-lined sheet pan and let sit at room temperature for 30 minutes to help the crust adhere and promote even cooking.

2. Roast the lamb and asparagus:
Preheat your oven to 425°F. Place the rack of American lamb in the upper third of the oven and roast for 15 minutes.

Meanwhile, toss asparagus with olive oil, salt, and pepper, and spread out on a separate small sheet pan. After the lamb has roasted for 15 minutes, add the asparagus to the oven and roast both for an additional 10 minutes. If the pistachio crust is beginning to brown, tent the lamb with a piece of foil.

Remove the asparagus when just tender and starting to brown. Remove the lamb when it hits 135°F internally. Rest the lamb for 10 minutes — it will carry over to a perfect 145°F.

3. Finish and serve:
Toss the warm roasted asparagus with lemon juice and additional zest.

Sprinkle with optional Parmesan, chili flakes, or herbs.

Slice the lamb between the bones into individual chops and serve alongsidethe roasted lemony asparagus.