Roast in the oven
for approx. 20-25 mins. in the centre of an oven preheated to 180 °C (core temperature approx. 60 °C.
Remove the racks from the fridge about an hour before preparing. Roughly chop 2 shallots and, in a food processor, finely puree with the herbs (without stalks), the shredded bread and 60g of butter. Heat the oil in a frying pan, brown the racks all over for approx. 3 mins., line up in a wide-bottomed oven-proof dish. Brush the racks with mustard, season and evenly coat with the herb mixture.
Meanwhile, finely chop the shallot and sauté in the remaining butter. Add the mange-tout, cover and sauté for approx. 10 mins. Season the mange-tout, add the lemon juice.
Remove the racks, cover with foil and leave to rest for approx. 10 mins. Slice the racks into portions and serve with the mange-tout.