Tonight was the bomb-diggity! The “piece de resistance” was what I call “Lamb Bourgingnon”. The inspiration ingredient was small white beans, in a bag, which were burning a whole in my kitchen drawers. From there I created the best meal I’ve cooked this year. I found a recipe for braised lamb in the Cordon Bleu cookbook I have on my shelf. The white beans were my own creation. The greens were spinach with mushrooms and lemon (this was not a winner according to table comments). Standing by as a key accompaniment was the old faithful cabbage salad, this time with my husband’s dressing.
I learned long ago that the French often serve lamb with white beans. Most of my family members are comme-ci, comme-ca with lamb, but this was a hit because of the sauce. It cooked in a lovely aubergine shaped Le Creuset roasting pot.
I overate for the second time this weekend. Everybody is patting their tummies.