- 1 pound of lamb loin, cut into 1-inch discs
- Salt and pepper
- 1 tablespoon olive oil
- 1 cup beef stock
- 2 tablespoons fresh thyme leaves
- 1 tablespoon unsalted butter, plus 1 teaspoon, cold
- 11 ounces of haricots verts, trimmed
Bring a stockpot of water to the boil. Preheat a wide skillet on high heat. Skewer the lamb onto the bamboo skewers, leaving a little space between each piece of lamb, and season with salt and pepper. Add the olive oil to the skillet, and sear the lamb for 1 to 1 1/2 minutes on each side, for a total of 2 to 3 minutes, until medium-rare to medium.
Set the lamb aside to rest. Meanwhile, add the beef stock and thyme to the hot skillet. Whisk in 1 tablespoon of cold butter, and take the sauce off the heat.
To prepare the haricots verts, salt the boiling water. Blanch the haricots verts for 3 to 5 minutes, until tender. Drain. Return to the pot with the remaining teaspoon of butter, and stir to coat. Serve with the lamb and its thyme sauce.print this recipe