In a preheated pan, seal the lamb rack from all sides with some seasoning, remove from the pan add the garlic and cook until softened on low heat than add the port and red wine reduce and top with the beef stock. Allow the sauce to simmer until well thickened. Brush the lamb with French mustard, sprinkle the chopped rosemary and continue to cook at 165`c. Cook 2 of the bacon slices with the lamb until crispy to garnish with and chop the rest with the onion, fry in little oil until lightly browned, add peas and mash all together. Cut the carrot, courgettes and potatoes in small barrel shapes and blanch individually until nicely al-dente than toss together in garlic butter and season.