'This is a marvellous dish that will not take up too much of your time.

Quality best end of lamb, French trimmed, is now available in most supermarkets. Marjoram, mint and extra virgin olive oil pack an enormous amount of flavour into the crushed peas.

You can prepare the peas one day in advance and part roast the best end of lamb coated with Maille Dijon mustard and Provencal breadcrumbs one or two hours before the meal.

Serves: 4 Preparation time: 30 minutes Cooking time: 25 minutes and five minutes resting Ingredients: For the breadcrumbs 80g bread slices, thick cut, crust off, dried 30g 2 handfuls parsley, flat leaf, chopped 2g 1 tsp thyme leaves, finely chopped 2g 1 tsp rosemary needles, finely chopped 60ml olive oil, extra virgin 2g 2 pinches Sea salt g 1 pinch pepper, black freshly ground For the pea purée 600g peas, fresh or frozen 100ml Olive oil, extra virgin 6g 6 pinches sea salt g 1 pinch pepper, white, freshly ground 10g marjoram, leaves finely chopped 10g mint, leaves finely chopped lemon, juiced For the lamb 2 (350g) racks of lamb, (8 ribs French trimmed) 2g 2 pinches sea salt 1g 2 pinches pepper, black freshly ground 20g olive oil 20g butter, unsalted 200g lamb bones, chopped 2cm 12g Maille Dijon Originale mustard Method Preparing the crushed peas Pre-heat the oven to 190C. If using frozen peas, defrost and drain the peas. Crush them in a food processor using the pulse button, do not puree, you want to retain a lot of texture.

Transfer the peas to a medium sized saucepan and stir in the olive oil, salt, pepper and the chopped herbs.

You will be cooking the peas and adding the lemon juice just before serving.

Preparing the Provencal bread crumbs Separately, crumble the dried bread slices into a food processor, again use the pulse button ensuring the breadcrumbs have a coarse texture and are not powdery.

Transfer the breadcrumbs into a mixing bowl and add the parsley, thyme and rosemary.

Stir in the extra virgin olive oil and season with salt and pepper.

Cooking the lamb Season the racks of lamb with the salt and pepper. On a medium heat, in an ovenproof frying pan (roughly 20cm in diameter), heat the olive oil.

Colour the meat of the fillet in the olive oil for 3 - 4 minutes, then turn onto its back (fat side) and colour for 3 - 4 minutes to achieve a golden brown colour. Roast the racks of lamb in the preheated oven for 10 minutes.

Remove from the oven and brush the mustard all over the racks of lamb avoiding the bones.

Press the racks into the Provencal breadcrumbs, so every part of the best ends are coated (This can be prepared up to two hours in advance of the meal).

Return the lamb to the oven and cook for a further 10 minutes for medium. Turn off the heat of the oven, leave the door ajar and allow the lamb to rest for five minutes.

Whilst the lamb is resting, on medium heat, cook the crushed peas for four minutes with a lid on. Taste and correct the seasoning.

Serving Place the racks of lamb onto a carving board and carve the slices in front of your guests. Serve with the hot pea purée.