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.