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