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Tender Lamb Brochettes with Thyme and Haricots Verts

[Photograph: Kerry Saretsky]

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.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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