Preheat the oven to 100° C.

Prepare a marinade with the honey, 3 tablespoons of olive oil and the citrus thyme and rub the meat with it thoroughly. Leave to marinate for at least half an hour.

In the meantime clean and wash the vegetables. Cut the garlic into quarters and the lemon into fine slices. Halve the courgettes lengthwise, remove the seeds and cut the flesh into 1 cm cubes. Slice the peppers into 1 cm thick rings.

Sauté the beans in 3 tablespoons of olive oil for about 10 minutes, add salt and put in the oven to keep warm. Fry the pieces of garlic together with the sliced lemon in the same pan for about 5 minutes, then add the courgettes.

Cut the vanilla pod open lengthwise and add to the rest of the vegetables, along with the pepper. Leave to cook for another 5 minutes, salt to taste and remove the vanilla pod. Keep the vegetables warm.

Fry the marinated meat on each side for 3 minutes, salting it at the same time. Cover and put in the oven to finish cooking.

For the saffron butter, first place the saffron threads on a saucer and put them in the oven for 5 minutes. In the meantime, melt the butter in a small saucepan, add the saffron and salt to taste.

Arrange the meat and vegetables on preheated plates and pour the hot saffron butter over them.