Herb-crusted mini leg of lamb, with rosemary cannelini beans

This was two nice dishes, which didn't really go together :)
Waitrose did this mini, boned, leg joint. It was on offer (as I suspect no-one knew what to do with it), so I got one, well two, and stuck them in the freezer.
I decided that herb-crust would be interesting to try.
I found a recipe by Michel Roux. Can't go wrong.
Take parsley, thyme, rosemary and chop up. Mix with breadcrumbs (i had some leftover sourdough, handy).
Brown the meat lightly, to seal it. Then put it in the oven. Don't do what I did which was to put the mustard on, put the crust on, then realise if you bake that at 200 C for 45 mins you'll have very burnt herb toast.
I covered mine in tin foil to protect it for the first 25 mins, and uncovered to crisp for the remaining 20. A little bit too long (should have known the packet instructions for 'medium' would be too far gone).

The beans I thought would be nice with the lamb, to have a delicate stew with the meat instead of potatoes and veg. But.. the tomatoes were overpowering, and altho sweetened and had red wine vinegar added, were still too bitter with the lamb. Rosemary can also have a bitter twang, so it wasn't a great idea to add that. It would have needed a great deal of cooking out to get where I imagined it.
However, that said, it was tasty - just two different meals sharing the same plate.