Get the oven on 220C, a frying pan and saucepan over high heats and get that kettle a-boilin'.
Add some olive oil to the pan. Season the lamb all over and pop it in.
Wash the potatoes, chop the carrots into nice chunks and add to the saucepan. Cover with boiling water and toss in the mint stalks and stock cube.
Turn the lamb well and make sure it's browned all over. While it's finishing bash the garlic and rosemary together in a mortar and pestle. Season, add the mustard and spread the lot over the lamb. Transfer the lamb to a roasting dish with the tomatoes and slam in the oven for 9-14 minutes until done to your liking (for me, internal temp of 55°C before resting). Keep the frying pan on the heat and add the bacon, chopped.
Re-using the mortar from before, add the mint leaves with vinegar, sugar, pinch of salt and a splash of water from the veg pot. Mix it together for the mint sauce.
Add the red wine to the frying pan to deglaze the pan, scraping around. Add the flour and rosemary to the gravy pan, and stir for a minute to coat everything in flour. Add a few ladles of cooking water. Cut the Savoy into thin wedges and add to the boiling pot with the beans.
The lamb should be done about now, so get it out of the oven to rest for a minute while you sort out the veg. Once the beans are tender, drain the lot and return to the pot. Drizzle some extra virgin olive oil, some salt and pepper and the juice from the lemon. Toss well and serve. Cut the lamb into chops, check the gravy for seasoning and get stuck in!
Notes
The lamb can be any cut of lamb you like that fries quick, or would work pretty well with beef steaks - though the mint sauce wouldn't work for me then. It's your dinner though!