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.