Navarin of Lamb with Asparagus and Beans
Cut lamb into large cubes. Peel shallots and halve, peel garlic and chop finely. Rinse thyme and shake dry
Blanch broad beans in boiling salted water for 5 minutes, then immediately place in ice water. Drain beans and between forefinger and thumb squeeze together so that the hard outer skin bursts and can be removed.
Rinse the asparagus, cut down about 2 cm (approximately 3/4 inch) and chop. Rinse green beans. Blanch green beans and asparagus for about 6 minutes in boiling salted water, then also plunge into cold water, so that the bright green color is retained.
Pour half the olive oil in a large nonstick skillet, heat and sauté shallots and garlic in it while stirring until translucent. Add thyme and vegetables. Season with salt and pepper. Fry together for 4-5 minutes, stirring occasionally.
Meanwhile, heat a frying pan with remaining olive oil and fry diced meat until pink for 2-3 minutes. Season with salt and pepper. Arrange meat and vegetables on plates and serve immediately.