Cranberry, mint and almond shoulder of lamb

1 bunch mint, leaves picked
1 cup dried cranberries
1 cup fresh homemade white breadcrumbs
1 egg, whisked
salt and pepper, to season
2x 1kg boned shoulders of lamb, fat trimmed
2 bunches baby carrots, trimmed
200g green beans, trimmed
1/4 cup olive oil
2 tbsp flaked almonds, toasted

1. Preheat oven to 200C. roughly chop 1/2 the mint and put in a medium bowl. Add cranberries, breadcrumbs and egg. Season with salt and pepper. Put lamb on a large chopping board, skin side down. Top with cranberry mixture, pressing down firmly. Roll up lamb to enclose filling and secure with kitchen twine.
2. Put lamb in a roasting pan. Season with salt and pepper. Roast for 1 1/4 hours for medium-rare or until cooked to your liking. Transfer to a serving platter. cover to keep warm.
3. Put carrots into a large deep frying pan and cover with water. Bring to the boil. Reduce heat to low and simmer for 8 mins or until tender. Add beans, cook for 1 min, drain.
4. heat oil in a small saucepan over a medium heat. When hot, add remaining mint leaves, 4 at a time, and cook for 30 seconds or until crisp. Transfer to prepared plate. Sprinkle toasted almonds and mint leaves over lamb. Serve with carrots and beans on the side.