Sauteed lamb with pévre d'ai and small bean ragout with thyme

Ingredients:4 people

• boneless shoulder of lamb cut into 3 cm pieces
  1 kg 200
• Fresh broad beans
  600 g
• dry white wine
  5 cl
• olive oil
  2 tablespoons
• garlic
  2 cloves
• savory (pèvre d’ai)
  2 teaspoons
• lamb juice or, failing that, veal
  20 cl
• onion
  1
• garlic
  2 cloves
• thyme
  
• butter
  6 walnuts
• salt and ground pepper
  
• diced tomatoes
  2 tablespoons
• chives
  a few sprigs

Preparation:

• Preparation time:25 minutes

Difficulty:[usr 2]

Heat the olive oil in a sauté pan. Brown the pieces of lamb on all sides (about 15 minutes). Decant and discard the fat. Put the meat back in the pan with the peeled and crushed garlic cloves (2), the savory, add the dry white wine and moisten with the lamb juice (15 cl), salt and pepper from the mill. cook for another 45 minutes, drain the meat and whisk the sauce off the heat with 2 knobs of butter, adjust the seasoning if necessary. Keep meats warm. reserve the sauce.

Prepare the beans:first blanch them in salted boiling water (5 minutes), drain them and throw them in a sauté pan with 2 knobs of butter, add the peeled and crushed garlic cloves, the peeled and thinly sliced ​​onion, a sprig of thyme, salt and pepper from the mill, moisten with 5 cl of lamb jus. let simmer for another 5 minutes, place in a vegetable dish. trim lightly.

Arrange the meat on hot plates, cover with the sauce whipped with butter off the heat, adjust the seasoning if necessary and cover the lamb. Decorate with a few diced tomatoes and finely chopped chives.

A creation of chef Hubert