Rub the lamb with the salt and pepper and place in a hot dry pan to sear, turning to ensure an even colour. Drain off any surplus fat and place in the oven for 15 minutes. Remove and glaze with the honey then continue to cook for a further 5 minutes. When ready remove from the oven, cover with foil and leave to rest for 10 minutes.
For the vegetables
Place the butter and oil in a large sauté pan and add the onions and potatoes for about 6 minutes. Add the carrots, leeks and white wine and bring to the boil. Simmer and allow to cook for about 4-5 minutes until the vegetables are nearly cooked. Throw in the peas and spinach and cook for a further minute or two before adding the creme fraiche and mint. Season and serve straight away with carved slices of new season's lamb.