Watercress crusted lamb rack with broad bean and pea ragout -

Ingredients

• 100g watercress
• 75g white breadcrumbs
• Olive oil
• Salt and black pepper
• 2 racks lamb, French trimmed, skin scored into diamonds
• 3-4 heaped tsp mint or redcurrant jelly
• A good hunk of butter
• 2 cloves garlic, peeled and crushed
• 1 banana shallot, peeled and finely chopped
• 50ml white wine
• 300ml double cream
• 175g broad beans
• 125g peas
• Juice of ½ a lemon
• 2-3 stems mint, leaves only, finely chopped