Herb-Crusted Rack of Lamb with Pea Purée

Ingredients

• 3 garlic cloves, minced
• 60 g fresh breadcrumbs
• 15g fresh rosemary, leaves finely chopped
• 15g fresh thyme, leaves finely chopped
• 3 tbsp olive oil
• 2 racks of lamb, French-trimmed, about 7 bones each
• salt and black pepper
• 2 tbsp Dijon mustard
• 150 ml chicken stock
• 400 g frozen peas
• 1 shallot, finely diced
• 25 g butter
• 2 tbsp fresh mint, chopped
• Roast potatoes, to serve
• Steamed seasonal greens, to serve

Method

1. Heat the oven to 220°C fan. Tip the breadcrumbs, rosemary, thyme and garlic into a bowl with 2 tablespoons of the olive oil and rub it together with your fingertips until the crumbs are evenly green and glossy. Season well with salt and pepper — this crust is your only chance to season the crumb itself.
2. Pat the racks of lamb completely dry with kitchen paper — water means steam, and steam means no browning. Season generously all over with salt and pepper, pressing it into the fat.
3. Heat the remaining tablespoon of olive oil in an ovenproof stainless or cast-iron frying pan over a high heat until it shimmers and just starts to haze. Lay the racks in fat-side down — if both racks won't fit comfortably, sear them one at a time. Crowd the pan and the fat steams instead of rendering. Sear for 2 minutes per side until deeply bronzed and the fat has begun to melt into the pan, then lift onto a board and let them sit for 1 minute. Don't wash the pan — those stuck bits are flavour.
4. Brush the fat side of each rack generously with Dijon mustard, then press the herb crumb firmly onto the mustard so it locks on in a thick, even layer.
5. Return the racks to the same pan, crust-side up, and roast for 18–20 minutes for medium-pink. Pull them at 57°C internal at the thickest point — the temperature carries up to 60°C as they rest. Transfer to a board and rest, loosely tented with foil, for 8 minutes. Skip the rest and the juices run out onto the board instead of staying in the meat.
6. While the lamb rests, melt the butter in a small saucepan over a medium heat. Add the shallot and cook for 2 minutes until softened and translucent — don't let it colour. Drop in the garlic-free shallot base, then tip in the peas and chicken stock, bring to a simmer and cook for just 3 minutes until the peas are tender and still vivid green. Any longer and they turn khaki.
7. Tip into a blender with the mint and blitz until smooth and silky, loosening with a splash more stock if it tightens up. Taste, season, taste again — adjust the salt now, not at the table. A squeeze of lemon is not needed here; the mint and mustard carry the lift.
8. Carve the racks down between the bones into individual cutlets — they should be rosy pink right through with a thin band of bronzed fat. Spoon a generous swoosh of pea purée onto each warm plate, arrange the cutlets on top crust-side up, scatter with fresh thyme leaves and finish with a heavy crack of black pepper.