4 heaped tsp good quality Dijon mustard (1 per rack)
50g melted butter
2 tbsp olive oil
For the sauce
50g butter
100g shallots, peeled and diced
350g frozen peas
100ml good vegetable stock
2 tbsp freshly chopped mint
1 good tbsp double cream
Method
Place 1tbsp olive oil in a frying pan, heat and seal the lamb on all sides.
Remove from heat and place in a roasting tray.
Mix breadcrumbs and herbs with a little sea salt and black pepper.
Spread each rack with 1 tsp mustard and press plenty of the breadcrumb mix onto each. Melt butter and remaining oil and drizzle over the herb-crusted meat.
Place in a pre-heated oven, 180C/Gas5, for 12-15 mins.
Turn heat down to 160C/Gas3 and cook for 5-6 mins more.
Rest for 5 mins before serving.
For the sauce, melt butter in a frying pan and add the shallots.
Fry for 2 mins.
Remove from heat then add the frozen peas and coat in the butter and shallot mixture.
Add the stock.
Bring to the boil and simmer for 3 mins, remove from heat and add mint and cream.
Place in a bowl and blend until chunky.
Return to the pan and boil rapidly for 1 min more, reducing any excess liquid.
To serve, arrange a bed of sauce on four plates and top with the racks of lamb.
Recipe by appetite magazine at https://www.appetitemag.co.uk/herb-crusted-rack-of-lamb-with-pea-and-mint-sauce/