To make the marinade, mix the herbs, peppercorns, olive oil and garlic together in a small bowl.
Spread the mixture all over the racks of lamb on a plate or tray.
Cover and refrigerate for at least 2 hours.
For the sauce:
First sear the lamb bones and meat trimmings from the rack in a large saucepan over a very low heat for about 45 minutes until quite brown.
Add the onion, garlic, carrot and thyme and continue cooking for 4-5 minutes until they catch colour also.
Now add the tomato and lemon zest and cook for a further 5 minutes. Add the wine and redcurrant jelly and reduce to a syrupy consistency before adding the chicken stock.
Simmer for about 2 hours, skimming as you go but without stirring the stock.
Pass the finished stock through a fine sieve into a clean pan and return to the boil.
Reduce to simmer until reduced by half. Meanwhile, make a beurre-manié to thicken the sauce.
Simply blend the butter and flour together to give a smooth paste.
Stir a little beurre-manié at a time through the reduced sauce, allowing it to cook out before adding more, until the desired thickness is achieved.
Cover and set aside, reheating on serving.
For the Haricot Beans:
Drain the beans and rinse really well under cold water.
Place them in a medium pan with the onion, bay leaf and oregano and pour the chicken stock over.
Bring to the boil and reduce to simmer for 60-120 minutes until tender, skimming any impurities from time to time.
Drain well, retaining the cooking liquid.
For the spinach mousse:
Next, prepare the spinach mousse.
Cook the spinach in the butter in a large pan until wilted and drain very well, squeezing dry if necessary.
Liquidise the spinach and egg in a blender and then carefully add the cream, blending for a few seconds more.
You will be in trouble if you over process the cream so be careful and use the pulse button.
Season to taste with nutmeg, salt and pepper.
Pass the mixture through a medium sieve and divide between four buttered 100ml dariole moulds
Cover with cling film, arrange in a deep baking tray and set aside until ready to cook.
Preheat the oven to 190°C (400F / Gas Mark 6). Heat the oil in a large oven proof frying pan over a high heat and sear the racks of lamb herb-side down for a couple of minutes to achieve a good colour. Turn them right side up and transfer to the oven to roast for 15-20 minutes. Remove, cover with foil and leave to rest.
At the same time as the lamb, cook your spinach mousse. Pour enough water into the baking tray to come most of the way up the sides of the dariole moulds and transfer the bain marie to the oven to cook for about 45 minutes until cooked through.
For the pancakes:
In the meantime, prepare the pea pancake mixture. Bring the milk to the boil in a small pan, add the peas and cook for about 3 minutes until tender. Meanwhile, melt the butter in a small frying pan and sauté the bacon for 2-3 minutes until crisp and golden. Process the peas and milk in a blender until smooth and transfer to a medium bowl. In a second bowl put in the flour and eggs, and whisk in to a paste. Fold in the pea mixture and finally stir in the bacon and any fat from the pan. Season to taste. Heat the oil in a large crepe pan and place 8 spoonfuls of the batter mixture, apart from each other around the pan. Fry for 2-3 minutes each side until cooked through and golden. Keep warm until ready to serve.
Returning to finish the haricot beans, heat the oil in a large sauté pan and cook the garlic for 1 minute. Add the tomatoes and the drained beans, with enough of the reserved cooking liquid to cover, and simmer gently for 5 minutes. Stir the oregano through and season well to taste.
Now slice each rack of lamb into cutlets. Spoon some of the flageolet beans onto the centre of each serving plate arranging 3-4 of the lamb cutlets on top. Spoon a little of the sauce over. Serve the spinach mousse to the side with the pea pancakes.