Lamb and Green Beans …

5 from 6 votes
Total Time 15 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 37 kcal


  • 4 slices Leg of lamb
  • 2 tsp Extra virgin olive oil
  • 1 tsp Herbs de Provence
  • 2 pinches Chilli flakes
  • 5 Fresh garlic bulbs
  • 1 bunch Fresh smooth parsley

For the vegetables:

  • 300 g Green beans
  • 1 L Boiling water
  • 2 tsp Salt
  • 30 g Butter
  • 1 pinch Salt


  • Brush the lamb with the olive oil, then sprinkle all over with Provence herbs and chilli flakes and cover and let rest for about an hour at room temperature.
  • Cut the fresh garlic bulbs with the greens into slices - chop the flat-leaf parsley.
  • Put the green beans in boiling salted water and cook with the lid on over medium heat for 10 minutes and pour into a sieve. In the same saucepan, fry the butter with a pinch of salt until it begins to brown. Now add the beans again and carefully turn the butter once.
  • Next, let a dry pan get well hot, add the lamb slices and fry for 2 to 3 minutes at most on each side (they should be golden brown). Tip: if the slices start to bulge, just cut into the edge here and there with scissors, then fry them flat.
  • Push the meat to one side and sauté the garlic slices for half a minute. Sprinkle the lamb with the garlic and parsley and serve with the green beans.
  • I served small jacket potatoes with it - but a few slices of baguette also taste very good and you can use them to absorb the delicious roasting from the pan.


Serving: 100gCalories: 37kcalCarbohydrates: 1.3gProtein: 0.6gFat: 3.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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