I still remember the first time I had beans with lamb. It was in Paris, some 35 years ago in restaurant "Le mouton à cinq pattes" where we had very, very underdone slices of lamb leg (gigot) with green "flageolet" beans. Since then I would say there's no better match with lamb than beans! BTW, does anyone has the english translation for the french "flageolets"? Found a nice rack of lamb and made it with simple white beans, rösti, mustardsauce. Marinated the lamb first in olive oil garlic and rosemary for around 30 minutes. Also, binding it will keep the shape. The meat is simply panfried all the way. First sear at high temperature, then reduce fire to low and cover the pan loosely with a sheet of auminiumfoil. When done, wrap the meat in the aluminiumfoil to rest. This gives you ample time to make the sauce. Get rid of nearly all of the frying fat in the pan. Deglaze with some veal stock. Loosen all frying residu stuck to the bottom of the pan. Let reduce. Add a little cream and let thicken. Taste for seasoning. When done, get the pan from the fire and add a generous tbsp of grainy mustard (moutarde à l'ancienne). Don't let the sauce cook with the mustard! Delicious sauce with lamb! The rösti is made from grated potato. Squeeze moist out of the grated potatoes; there's a lot of it, it has to go! I added a little red onion that burned on the surface while frying; optimists could call it caramelized. Also added a very tiny amount of flour, s&p. Put a serving ring in a hot pan with oil. Fill around 10 mm thick. Make as many rounds as your pan allows. Don't touch the first minutes! Turn a few times. Not my favorite potato recipe, but hey, once in a while. Beans; cooked beans, just warmed in olive oil with a little very mild chili, some fresh herbs and a little shallot. Serve beans luke-warm.