Herb-Crusted Rack of Lamb with Pea and Mint and Shallot Sauce

Ingredients

• 4x3 bone French trimmed racks of lamb
• 2 tablespoons olive oil
• 100 g fine fresh breadcrumbs
• 1 tablespoon parsley (finely chopped)
• 1 tablespoon basil (finely chopped)
• 1 rosemary (finely chopped)
• Sea salt and freshly ground black pepper
• 4 tablespoons Dijon mustard (heaped spoon)
• 50 g butter (melted)
• Sauce:
• 50 g butter
• 100 g shallots (peeled and finely diced)
• 350 g Garden Peas 375g frozen peas
• 100 ml good vegetable stock
• 2 tablespoons mint (finely chopped)
• 1 tablespoon double cream