Preheat the oven at 180C.
Season the lamb with salt and pepper and seal in a hot pan for 2-3 minutes. Transfer on a tray and continue cooking in the oven for about 10-15 minutes (depending on size). Let the meat rest for 10 minutes, then slice.
Place a knob of butter, the lemon juice and honey into a pan. Add the carrots and enough water to cover. Place a lid on top and allow to cook for 15-20 minutes.
Place the spinach and a knob of butter in a medium size pot and cook on low heat until the spinach begins to soften (3-5 minutes). When cooked, strain through a sieve to remove all the liquid.
Blanch the fresh peas in salted boiling water for 3-5 minutes.
To plate, place 3 slices of lamb on each dish, add half of the spinach, half of the peas and 3-5 carrots.