Sautéed Lamb Shoulder with Pèbre d'Aï and Thyme Broad Bean Ragout

• 1.2 kg boneless lamb shoulder, cut into 3 cm pieces
• 600 g fresh broad beans
• 5 cl dry white wine
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 teaspoons savory (pèbre d’aï)
• 20 cl lamb jus (or veal stock)
• 1 onion
• 2 cloves garlic
• Sprigs of thyme
• 6 walnut-sized knobs of butter
• Salt and freshly ground pepper
• 2 tablespoons diced tomatoes
• A few sprigs of chives

Difficulty: 2/5

Heat the olive oil in a sauté pan over medium-high heat. Brown the lamb pieces on all sides for about 15 minutes. Drain and discard the fat. Return the meat to the pan with 2 peeled and crushed garlic cloves, the pèbre d’aï, dry white wine, and 15 cl of lamb jus. Season with salt and pepper from the mill. Simmer for 45 minutes. Drain the meat, then off the heat, whisk the sauce with 2 knobs of butter. Adjust seasoning and keep the meat warm. Reserve the sauce.

Prepare the beans: Blanch in boiling salted water for 5 minutes, then drain. Sauté in a pan with 2 knobs of butter, 2 peeled and crushed garlic cloves, 1 peeled and thinly sliced onion, a sprig of thyme, salt, and pepper. Add 5 cl lamb jus and simmer for 5 minutes. Transfer to a serving dish and trim neatly.

Arrange the lamb on hot plates, coat with the butter-whisked sauce, and garnish with diced tomatoes and finely chopped chives.

A creation by Chef Hubert