Rack of lamb with sauce paloise

Name: Rack of lamb with sauce paloise
Ingredients: 2 anchovies, roughly chopped; 2 tbsp chopped fresh flatleaf parsley; ½ tbsp chopped fresh mint; 1 garlic clove, crushed; 50g/1¾oz unsalted butter; 75g/2¾oz breadcrumbs; 1 x 6-bone rack of lamb, fat scored; 1 tbsp dark French mustard; 125ml/4fl oz white wine; 1 lemon, juice only; 1 banana shallot, finely chopped; few fresh thyme sprigs, leaves removed; 4 black peppercorns; 1 bay leaf; 3 free-range egg yolks; 125g/4½oz unsalted butter, melted; 1 tbsp chopped fresh mint; salt and freshly ground black pepper; 2 baby fennel, trimmed and cut in half; 3 baby leeks, trimmed and sliced into three; 10 French beans, trimmed and left whole; 40g/1½oz unsalted butter; pinch salt