Best. Dinner. Ever.

Well, not the best dinner I've ever had, but definitely one of the best all-elements dinners I've ever cooked. I had a hankering for MEAT today, and lamb happened to be on sale at WSM. So I headed home with a 6.4 oz. Niman Ranch lamb sirloin and got to thinking. After briefly considering warming up rice that I had already made, I said to myself,

Self, are you stupid or something?

and so proceeded as I should've,

• slicing up half an onion and
• three small Yukon Gold potatoes,
• drizzling with olive oil and
• coating in pepper and salt,
• for roasting.

The

• other half of the onion, sliced, along with a
• large clove of garlic, and combined with
• dry red wine,
  
• olive oil, and a
• bunch of dijon mustard.
• Lamb was placed in said mixture, and from there to the
• fridge for half an hour.

In the interim, I popped open a bottle of the Best Beer Evar (aka Bell's Special Double Cream Stout) and mixed up some of the ol' KD family salad dressing and a baby-spinach and romaine salad.

Then, to the grilling.

• After putting the taters and onions in the oven for a bit,
  
• I broke out the large cast iron enamel skillet, heated to medium
  
• and threw on the lamb along with onions and all the sauce.
  
• Turning intermittently, I added more wine as the sauce cooked down,
  
• took the lamb off at medium-rare and
  
• let the onions and sauce reduce some more.
  
• The potatoes and onions came out and joined the lamb on the plate,
• and all were then covered in the astonishingly tasty gravy and onions

The stout was a perfect complement, but really, every single thing was perfect in this meal. I don't even know if I dare try to replicate it. Just perfect, on a cool fall evening.