Tender Lamb Brochettes with Thyme and Haricots Verts

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This is a knock-off the plat du jour I
saw in practically every Paris restaurant last month: tender skewers of seared lamb in a thyme jus with steamed French green beans.
It was the perfect summer dish for when you desire something hearty and earthy and delicious, however not frustrating or extremely filling. So basic and elegant.

1 pound of lamb loin, cut into 1-inch discs.

1 tablespoon olive oil.

1 cup low salt homemade or store-bought beef broth.
2 tablespoons fresh thyme leaves.
4 teaspoons cold saltless butter.
11 ounces of haricots verts, trimmed.

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. Bring a stockpot of water to a boil. Skewer the lamb onto the bamboo skewers, leaving a little area in between each piece of lamb, and season with salt and pepper. Heat olive oil in a big frying pan over high heat till glittering. Include lamb and cook, turning periodically, till center of biggest pieces sign up 125 to 130 ° F on an instantaneous read thermometer and lamb is well browned on all sides, about 3 minutes amount to. Transfer to a big plate and tent with aluminum foil. Let rest for 10 minutes.
Include beef stock and thyme to hot frying pan, utilizing a wooden spoon to scrape browned bits off bottom of pan. Permit to come to a boil, then eliminate from heat and whisk in 1 tablespoon of cold butter. Reserve.
Add beans to boiling water and cook until tender but still intense green, about 3 minutes. Drain pipes. Return to the pot with the remaining teaspoon of butter, and stir to coat. Serve with the lamb and thyme sauce.