Method :

1. Preheat oven to 200°C (400°F) and temper the lamb at room temperature for 20 minutes.
2. Combine breadcrumbs, parsley, thyme, and rosemary with olive oil; season well.
3. Season lamb racks with salt and pepper; sear in a heavy skillet over high heat until browned on all sides.
4. Brush the fat side of the lamb with Dijon mustard and press the herb-breadcrumb mixture firmly onto the surface.
5. Roast lamb for 15-20 minutes until an internal temperature of 52°C (125°F) for medium-rare is reached.
6. For the reduction: Sauté shallots in the lamb skillet, deglaze with red wine, and reduce by half. Add veal stock and reduce until nappe consistency; whisk in cold butter to emulsify.
7. For the purée: Blanch peas for 2 minutes in salted water, then shock in ice water. Blend with warm cream, garlic, and salt until smooth; pass through a fine sieve.
8. Rest the lamb for 10 minutes before carving into double chops. Plate over the pea purée and drizzle with reduction.

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