French Lamb & Flageolet Beans

• 2 large garlic cloves, peeled
• 900 g/2 lb boneless lamb shoulder, rolled and tied

Put the garlic on a chopping board, lightly sprinkle with salt and use the tip of a knife to crush into a paste. Using a small, sharp knife, make thin, deep slits all over the lamb, then use your fingers to push the garlic paste into the slits. Push one of the rosemary sprigs and any remaining garlic paste into the centre of the rolled lamb.

Heat the oil in a large frying pan over a hig