– 2 boneless lamb breasts (about 1.4kg in total) – 6 garlic cloves, finely chopped – small bunch of rosemary, needles picked and chopped, stalks reserved – 1 lemon, zested – 1 tbsp sunflower oil – 3 carrots, cut into small chunk – 1 onion, finely chopped – 1 glass of white wine (or use a total of 400ml stock) – 300ml lamb or chicken stock – 2 x 400g cans flageolet beans, drained but not rinsed For the mint sauce – large bunch of mint, leaves picked and finely chopped – small bunch of parsley, leaves picked and finely chopped – 3 tbsp capers, drained and finely chopped – 2 anchovy fillets, finely chopped (optional) – 1 tbsp Dijon mustard – 2 tbsp red wine vinegar – 100ml olive oil