- 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.