Return the sauce on the heat and reduce to the consistency of gravy. Add the peas before serving with rack of lamb. Preheat the oven to 500 degrees. Wrap the exposed rib bones in aluminum foil and brush a mixture of the oil and seasonings over the exposed meat. While the sauce is reducing, place the racks, fat down, in a preheated roasting pan and roast 30 minutes.
Racks are unseparated chops from the loin section.
For this recipe, young lamb yielding eight relatively thin chops per rack is what your want. The yield per serving is four small chops. Remove the racks from the oven and trim away all outside fat. Spread the bread crumb mixture evenly over all surfaces of the racks and tap down well. Let the racks rest off the heat for 5 minutes before serving.