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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Tender Lamb Brochettes with Thyme and Haricots Verts

About This Recipe

Yield:serves 2 to 3
Active time:10 minutes
Total time:10 minutes
Special equipment:2 bamboo skewers, soaked in water for 30 minutes
This recipe appears in: Serious Entertaining: Easter In a Flash French in a Flash: Tender Lamb Brochettes with Thyme and Haricots Verts


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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