1. Peel and finely dice the carrot and shallots, wash the lentils and drain.
2. Melt the butter and sweat the shallots and carrots for a few minutes. Add the puy lentils and then the vegetable stock. Bring to the boil and simmer.
3. Cook for 20 -25 minutes or until lentils are soft, top up with more stock if required.
4. Season the lamb saddle and seal in a hot non-stick pan, place on cooling racks and allow to cool.
5. When required, cook the lamb in pre heated oven (180c) for 8 minutes, remove and rest.
6. Cook the sugar snap peas in boiling salted water for 5 minutes, drain and place in stainless steel bowl, season, add butter.
7. Put a portion of lentils in soup plate; carve the lamb into four equal slices and fan on top of puy lentils. Place sugar snaps to the side. Sprinkle a little tomato concasse over the lamb, and serve.