Rib of Lamb with a Cassoulet of Beans

An odd cassoulet in that it mixed fresh beans—fava and haricot verts—with the traditional dried beans. Some butter in the sauce helped the fresh beans be as creamy as the dried ones.

Also featuring: rosemary-infused oil and a lamb sauce made by frying then repeatedly deglazing some lamb bones the butcher saved for me with veal stock, mirepoix, and tomatoes. namnamnamnam

Not pictured: dessert! Which was vanilla pot de crème.

This was dinner for @mgorbach and @devin_lane, part two!