Cooking: Lamb with Green Beans, Artichokes, and Black Olives

This is a rich and satisfying dish that borrows from Provençal traditions.

Lamb with Green Beans, Artichoke Hearts and Black Olives
serves 2, with leftovers

2 tablespoons olive oil, divided
1/2 pound lamb sirloin, trimmed of all fat and cut into 1 inch chunks
1 large onion, in 1 inch chunks
2 small shallots, chopped (or use one of the humongous ones that they sell in the grocery these days)
2 cloves of garlic, thinly sliced
3/4 pound green beans, stem end trimmed, in 2 inch pieces
2 small red skinned potatoes, in 1/2 inch dice
1/2 cup pitted black olives, cut in half
1 cup canned artichoke hearts, cut in half
fresh marjoram
fresh thyme
kosher salt
freshly ground black pepper

In a large sauté pan or medium-sized dutch oven over medium-high, heat 1 tablespoon olive oil until it is shimmering. Add the lamb and stir it about so it gets coated with the oil. Brown the lamb, stirring it occasionally, until it is nicely browned, about 5 minutes.

Add the remaining olive oil and the onions and shallots. Season with a sprinkle of salt and some black pepper. Continue cooking until onions are just starting to soften, then add garlic, green beans and potatoes. Give everything a stir and continue cooking for a few minutes.

Add the olives, artichoke hearts, leaves from 4-5 sprigs of marjoram, and leaves from 6-8 sprigs of thyme. Add 1 teaspoon kosher salt (use less if using table salt) and 1/2 teaspoon black pepper. Cover the pan, lower the heat to medium-low, and cook until the beans and potatoes are just tender. Give it a stir a couple of times during this process.

When the beans and potatoes are tender, taste and add more salt and pepper if needed.

This was absolutely delicious. To make the plate proportional, I also served a salad made from romaine, spring greens, quartered fresh figs, diced avocado and a handful of blueberries, dressed in a red wine vinaigrette.

A wedge of watermelon for dessert was just perfect.