Place the gravy in a pan and heat it. Reduce the gravy by half and add mustard, salt and pepper to taste. Peel the carrots so that the carrots are the same thickness everywhere. Wrap it in aluminum foil with a thick knob of butter and put it in the oven for 25 minutes at 200°C. Turn the carrots over and bake for another 25 minutes. Bring water with salt to the boil and peel the asparagus. Cook the asparagus for about 10 minutes, depending on the thickness of the asparagus. Remove the top and bottom of the radishes and place them in a saucepan with a small layer of water. Add two tablespoons of butter and bring to the boil. When you can easily pierce the radishes, they are done. (NOTE! If the water in the pan runs out and the radishes are not yet cooked, add some more water) Cut the mushrooms in half and then into slices. Put oil in a pan and add half a shallot and a clove of garlic. Add the mushrooms and some thyme. Cut the rack of lamb in half between the bones and spread both sides with the Marne Groninger mustard. Season them with salt. Once the mushrooms are ready, add a knob of butter to the pan and fry the racks of lamb. Serve the lamb racks with the vegetable mix. Pour some of the gravy over the racks of lamb.