Cut each rack of lamb into 2 (4-rib) racks, then pat dry and rub meat all over with salt and pepper. Heat 1 tablespoon oil in 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown half racks, in 2 batches if necessary, on all sides (not ends), 7 to 10 minutes per batch.

 

Transfer half-racks to a roasting pan; rub each with 1 1/2 tablespoons jam. Roast until thermometer inserted diagonally into center of meat registers 120°, about 25 minutes. 

 

Meanwhile, melt butter in a large skillet over medium-low heat. Add carrots, snow peas, fresh peas and pinch salt and pepper. Cover and cook until carrots are crisp-tender, about 12 minutes. Remove from heat and let stand, covered, to keep warm.

 

Remove racks from oven and let stand, covered with foil, 10 minutes. (Internal temperature will rise to 125° to 130° for medium-rare while lamb stands.)

 

Meanwhile, trim fat from lamb loin pieces; brush with 1 tablespoon oil and season with salt and pepper. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Brown pieces 1 1/2 minutes per side. Remove skillet from heat and brush loin pieces all over with 1 tablespoon jam. Return skillet to medium-low heat and continue to cook pieces, 2 1/2 minutes per side for medium-rare. Transfer loin pieces to a cutting board and loosely cover with foil to keep warm.

 

In a mini food processor or blender, combine remaining 1/3 cup olive oil, remaining tablespoon jam, blossoms and lemon juice; purée until smooth (color of sauce will vary, depending on color of blossoms). Divide sauce among 4 small serving dishes.

 

Divide lettuces and vegetables among serving plates; put 1 half-rack of lamb and dish of sauce onto each plate. Crosswise, thinly slice loin pieces; fan slices on serving plates. Garnish with blossoms and small dollops of jam. Serve warm.

 

NOTE: Look for violet jam at French specialty markets. Edible pansies can be purchased at specialty grocers, farmers markets or by mail order at Marx Foods; (866) 588-6279.