2) Season rack of lamb with salt and pepper. Heat the oil in a large frying-pan. Once heated, add the lamb and sear until golden brown, about five minutes.
3) In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
4) Place the seared lamb into a roasting pan. Spoon the whole-grain mustard on top to cover the entire meat side of the rack. Sprinkle the breadcrumb mixture to cover the mustard. Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare, about 10 to 15 minutes. Once out of the oven remove lamb from pan and set aside on a plate to rest for about ten minutes. Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice. Add sprigs of sage and thyme and bring to a simmer to quickly reduce. When reduced, spoon jus over the lamb and serve.
5) For the vegetables: In a saucepan of boiling salted water add the baby carrots and cook for about three to four minutes. At the halfway point add trimmed asparagus and cook for about one to two minutes. Strain all vegetables when done. Serve with roasted rack of lamb.