Lamm mat Bounen (Lamm mat Bounen)

Instructions

1. Season the lamb pieces with salt and pepper, then brown them in a casserole with a little butter, in small batches.
2. Remove the meat, then sauté the onions and garlic for 5 minutes in the same casserole.
3. Sprinkle with flour, stir for 1 minute, then deglaze with the stock, scraping the bottom.
4. Return the meat, add the thyme, bay leaf and mustard, then cover and simmer over low heat for 1 hour 15 minutes.
5. Add the green beans cut into pieces and continue cooking for 20 minutes, until tender.
6. Adjust the seasoning, remove the thyme and bay leaf, then sprinkle with parsley before serving.