Lamb cutlets with peas, bacon and carrots recipe

Ingredients

• 4 lamb racks – 4 bone French-trimmed (ask the butcher to prepare it)
• Freshly ground black pepper
• Olive oil
• 1 small jar of violet mustard
• 4 rashers of pancetta, cut into lardons
• 3 banana shallots, finely diced
• 1 l dark chicken stock
• 150 g fresh peas, cooked
• 150 g unsalted butter
• 200 g carrots, cut into fine dice and blanched for 1 minute
• 2 baby gem lettuces cut into quarters
• 10 fresh mint leaves, ripped
• 1 tsp finely chopped tarragon leaves
• Fine salt
• Sea salt
• Pepper mill