Cannellini beans cooked in garlic and olive oil, add water and boil then simmer, add Italian herbs and Parmesan and smash.
Roast lamb rubbed with umami paste over sweet Vidalia onion on 325 for 20 minutes, then transfer all to a searing hot grill pan and finish cooking. Meanwhile pour out drippings from roasting and make a quick gravy.
Enjoy! I served it with an original sazerac.