Tender Lamb Brochettes with Thyme and Haricots Verts Recipe

Updated May 15, 2019

This is a knock-off the plat du jour I saw in almost every Paris restaurant last month: tender skewers of seared lamb in a thyme jus with steamed French green beans. It was the perfect summer dish for when you want something hearty and earthy and flavorful, but not overwhelming or overly filling. So simple and elegant.

Recipe Details

Tender Lamb Brochettes with Thyme and Haricots Verts Recipe

Active 10 mins

Total 10 mins

Serves 2 to 3 servings

Ingredients

1 pound of lamb loin, cut into 1-inch discs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup low sodium homemade or store-bought beef broth
2 tablespoons fresh thyme leaves
4 teaspoons cold unsalted butter
11 ounces of haricots verts, trimmed

Directions

Bring a stockpot of water to a boil. Skewer the lamb onto the bamboo skewers, leaving a little space between each piece of lamb, and season with salt and pepper. Heat olive oil in a large skillet over high heat until shimmering. Add lamb and cook, turning occasionally, until center of largest pieces register 125 to 130°F on an instant read thermometer and lamb is well browned on all sides, about 3 minutes total. Transfer to a large plate and tent with aluminum foil. Let rest for 10 minutes.
Meanwhile, add beef stock and thyme to hot skillet, using a wooden spoon to scrape browned bits off bottom of pan. Allow to come to a boil, then remove from heat and whisk in 1 tablespoon of cold butter. Set aside.
Add beans to boiling water and cook until tender but still bright green, about 3 minutes. Drain. Return to the pot with the remaining teaspoon of butter, and stir to coat. Serve with the lamb and thyme sauce.