2 Little Gem lettuces, leaves separated and chopped
1 bunch British asparagus, trimmed and sliced into small rounds
1 garlic clove, mincedÌý
1 lemon, juice only
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh parsley
1 tsp chopped fresh thyme
1 tbsp Dijon mustardÌý
salt and freshly ground black pepper
50ml/2fl oz vegetable stockÌý
50g/1¾oz unsalted butterÌý
1 x 8-bone rack of spring lamb, bones removed and reserved
6 slices prosciutto, roughly chopped