food and friends, a simple evening at home

I have been out so much I almost forgot what fun it was to cook and eat my own food, especially when shared with good friends.

So yesterday I decided to invite Linda, Benjamin, and little Sasha over for dinner. I made a gigot d'agneau, a roasted leg of lamb, served with Flageolet beans (from my friend Steve, El Rancho Gordo himself) and haricots verts. I can tell you how I did it, but I can't really give proportions, as I did everything by feel.

First I made a rub of about 1/4 cup mustard, adding to it about 4-6 garlic cloves, then lemon thyme and oregano, and bit of salt. Pound until the mixture becomes a fine paste, then rub the paste all over the leg of lamb and let rest at room temperature for a couple of hours.

Roast that baby at 350F, for between 1-1.5 hours, or until the thermometer reads 130. The lamb will be nice a very red medium rare. If you'd like yours a bit more cooked, just leave it in there a bit longer. Let the roast rest about 20 minutes before serving.

I also deglazed the pan with the same wine I would be drinking later, some more herbs, a bit of salt, a bit of water, 1/3 stick of butter, simmering these altogether for 10-15 minutes, you should have a beautiful sauce.

Paired this yummy lamb with a bottle of robust 01 Potel-Aviron Morgon, a perfect match with the food.

So there it was, tonight, delicious food, tasty wine, fantastic company. Life is so simple and good.

Comments

[Pim]

Why yes they are your beans my dear Steve.

I've been meaning to devote a blog to your beans, as the man - and his beans - who single-handedly defeated my fear of savory beans indeed deserves a post entirely to himself.

Unfortunately, being the completely hobbyist - and flaky - blogger that I am, I have not got around to it yet. I will soon, really.

cheers,
Pim

[Steve]

Those flageolet look grand! Wherever did you get them?

[Pim]

Yish,

I used strong dijon mustard. Yellow American mustard is just pointless.

xx
Pim

[Yish]

Is that mustard or mustard seeds? I mean, seeds don't sound too reasonable, but when you say you pound it.. I just wanted to be sure.

Roast LOL is one of our favorites. And so easy! I usualy add some roots and vegies to keep it company, so it won't feel lonely in the dark oven. (Of course, I could leave the light on, but the vegies taste so good...)

[sher]

That is one of my favorite things to serve guests, Pim. Simple, but so delicious. I also like to butterfly and grill a leg of lamb, basting it with mustard, garlic, lemon, herbs, and olive oil.

Note to self: fix that soon!!!

Sher

[Pim]

The lamb was from Bryan's on California st., the best bucher in town. It was bone-in, obviously, but they took out the hip bone and saw off the end of the leg bone for me.

It was perfect. Hard to screw up something as good as that, really.

[Paul]

Looks great! Quick question: where'd you get the lamb? I'm always looking for a good butcher recommendation :-)

Thanks
Paul

[Seattle Bon Vivant]

Looks beautiful Pim!

[catherine]

HI, pim
Here, seoul, there's quite a chill in the air this morning.
I took Burberry out of my wardrobe.
I fully agree with you saying that a life is so simple and what joy of life is.
Yes, we're very happy at making dish while thinking of somebody and sharing tasty foods with good friends.
Your dish looks very delicious. Certainly, your friends were happy at your kind and warm welcome in your home.