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Season the lamb all over with salt and pepper.
Brown the lamb all over in a frying pan, then transfer to the oven and cook for about 15 minutes for pink lamb.
Rest the lamb under foil for 5 minutes before carving into individual cutlets.
In the roasting tin, add the red wine and bring up to a boil, then add redcurrant jelly, stock, salt and pepper to make the sauce.
For the summer vegetable melange, heat the butter in a pan, fry the shallot, then add the flageolets, broad beans, and peas, cook until softened.
Season the vegetables with salt, pepper, and stir through mint and parsley.
For the Dauphinoise potatoes, preheat the oven, slice the potatoes thinly, simmer them in cream, milk, garlic, salt, and pepper until tender.
Season with nutmeg, layer in an oven-proof dish, bake until golden and bubbling.