INGREDIENTS

• 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

PROCEDURE

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