Prepare the herb crust

• Mix the parsley, thyme, rosemary, garlic and panko breadcrumbs in a bowl.
• Season with salt and pepper and stir in a little olive oil until the crumbs hold together.

Sear the lamb

• Season the rack of lamb generously with salt and pepper.
• Sear it in a hot pan with olive oil on all sides until well browned.
• Brush the fat side with Dijon mustard.

Coat and roast the lamb

• Press the herb crust firmly onto the mustard-coated side of the lamb.
• Place on a baking tray and roast at 200 °C until the core reaches 54 °C for medium-rare.
• Rest the meat before carving.

Make the pea purée

• Cook the peas in salted boiling water until tender.
• Drain and blend with the cold butter and a pinch of salt until smooth.
• Pass through a sieve for a finer texture.

Roast the vegetables

• Toss the cauliflower florets with olive oil, salt and pepper and spread on a baking tray.
• Roast at 200 °C until golden and tender.
• Add the cherry tomatoes on the vine for the last few minutes until they just burst.

Warm the beets

• Warm the cooked beetroot wedges in a pan with a little olive oil.
• Season with salt and pepper.

Plate the dish

• Spoon the pea purée onto the plates.
• Arrange the cauliflower, beets and cherry tomatoes around it.
• Carve the rested lamb into cutlets and place on top.