For the crust: Place the capers, herbs, garlic, 2 tablespoons olive oil, zest and lemon juice and a generous amount of freshly ground black pepper in a food processor and beat for 1 minute. Add the peanuts and process until homogeneous. Set aside.
Heat one tablespoon of olive oil in a pan over medium heat. Season the lamb with salt and pepper and then in 2 portions, sauté, turning, for 1 minute on each side or until golden brown. Let it rest for 15 minutes and then spread the crust on each lamb back.
Preheat the oven to 200 degrees.
Place the shallots in a pan, drizzle with oil and place the lamb on top. Bake for 35 minutes for medium-rare or until the meat is cooked to your liking. Let it rest for 10 minutes.