Herb Crusted Lamb with Pea Purée and Asparagus

Herb Crusted Lamb

• ½ Tbsp vegetable oil
• ½ Tbsp unsalted butter, plus 20 g soft
• 1 - 2 racks of lamb (600-700 g in total), thick layer of fat removed
• fine sea salt, for seasoning
• ground black pepper, for seasoning
• 1 slice bread, torn in pieces
• 2 garlic cloves
• 5 g fresh parsley leaves
• 3 - 4 sprigs fresh thyme, leaves only
• 1 lemon, finely grated zest only
• 20 g olive oil
• 1 Tbsp Dijon mustard

Pea Purée and Asparagus

• 500 g boiling water
• 250 g frozen peas
• 350 g asparagus, woody ends removed
• 30 g double cream
• 20 g unsalted butter, soft
• ½ tsp fine sea salt
• 2 pinches ground black pepper