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1
Preheat the oven to 375u00b0F. Combine most of the chopped parsley with the ground almonds, breadcrumbs, lemon zest, red pepper, thyme and 1/2 cup butter. Season. Cover the outside of the lamb with the pepper and almond mixture, then place in a roasting tray with the onion wedges and the carrots. Roast for 40-45 mins, testing temperature for doneness. Remove from the oven, cover with foil and allow to rest for 15 mins.
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2
Meanwhile, par-boil the potatoes for 5 mins. Drain. Place on a large baking tray, season and toss with the oil. Bake for 25-30 mins, turning occasionally.
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3
Cook the beans in salted, boiling water for 5 mins. Drain, reserving 1 cup of the cooking water. Melt the remaining butter in a large pan, add the bacon and fry for 3-5 mins. Add the chopped onion and sweat over low heat for 3-5 mins until translucent. Toss with the beans. Set aside and keep warm.
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4
For the gravy, transfer the meat juices, carrots and onions from the baking tray to a saucepan. Pour in the reserved bean water. Bring to a boil then strain. Re-heat and stir in the garlic butter and the cornstarch slurry. Simmer for 2 mins to thicken.
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5
Serve the lamb with the beans, gravy and potatoes garnished with parsley.
