I love beans or lentils with lamb. These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb.
I used a partially boned saddle of lamb that weighed 28oz (850gr).
You could use a small leg of lamb or a shoulder for this.
Keywords: lamb, white beans, potatoes
Find it online: https://thymeforcookingblog.com/2023/03/roast-lamb-breton-style/