Preheat the oven to 200°C.
Place lamb skin-side down, roll with black pudding inside, and secure with kitchen string.
Brown the lamb in half of the olive oil in a hot ovenproof frying pan.
Roast the lamb for 20 minutes and rest for 10 minutes.
Fry mini black puddings in remaining oil until cooked through.
Fry board beans in butter for two minutes.
Simmer beans with cream and mint, season, and mash lightly.
Boil red wine in a pan until reduced by half.
Add beef stock and reduce the liquid by half again.
Whisk in butter and season the sauce.
Slice lamb into 12 pieces and serve over the bean mixture.
Garnish with crumbled mini black puddings and red wine sauce.