Raymond Blanc Provençal Rack of Lamb with Crushed Peas Recipe

Ingredients

• 600g (1lb 5oz) fresh peas, or thawed frozen peas
• 85ml (3floz) extra-virgin olive oil
• 2 tbsp finely chopped fresh marjoram
• 2 tbsp finely chopped fresh mint
• Juice of ½ lemon
• Sea salt and freshly ground white pepper
• 75g (3oz) thickly cut stale white bread
• 2 handfuls of fresh flat-leaf parsley, very finely chopped
• 1 tsp very finely chopped fresh thyme
• 1 tsp very finely chopped fresh rosemary
• 4 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 2 x 350g (12oz) racks of lamb, preferably organic, French trimmed
• 2 tbsp olive oil
• 20g (¾ oz) unsalted butter
• 1 tbsp Dijon mustard