Lamb loin wrapped in mousse and spinach, aligot, olive jus

This dish lamb loin which is wrapped in chicken mousse and spinach and roasted at 160C until the core temperature is 38C. It is sitting on aligot which is a very creamy buttery potato puree finished with Pomerol cheese and creme fraiche. French beans are wrapped in bacon and then roasted and the jus is black olive.