Tender Lamb Brochettes With Thyme And Haricots Verts Recipe
- 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
- 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 130u0b0F 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.
lamb loin, kosher salt, olive oil, beef broth, thyme, cold unsalted butter, haricots verts
Taken from www.seriouseats.com/recipes/2012/08/tender-lamb-brochettes-with-thyme-and-haricot-verts-recipe.html (may not work)