Sauté of Lamb with Artichokes and French Beans Recipe

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  • Dairy-free
  • Nut-free
serves: 4
Skill: easy
Prep: 15 min
Cooking: 50 min


  • 480g lean fillet of lamb, cut into pieces
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 400g French beans, cut into pieces
  • 8 artichoke hearts
  • 2 low-salt beef stock cubes
  • pinch of salt
  • pinch of freshly ground black pepper
  • 2 small sprigs of thyme
  • 2 tbsp cornflour


  • Brown the lamb pieces, onions, garlic, French beans and artichoke hearts in a large flameproof casserole dish. Dissolve the stock cubes in 1 litre of hot water, pur into the casserole and season with salt and black pepper. Add the thyme and leave to simmer for 20 minutes.

  • Dissolve the cornflour in a little of the cooking liquid and stir into the casserole. Simmer for a further 15-20 minutes.

  • Serve the lamb sauté piping hot.

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