A little lamb.

Mmmm. Springtime is lamb time, and the perfect entrée for a Saturday night dinner with friends. This recipe is four generations old, dating back to southern France in the early part of the 19th century. Redolent with a rich gravy formed by onions sautéed in the pan with creamy flageolets (white beans), this "gigot," as they call it in France, is a meal in itself, although I serve it with broiled half tomatoes, each topped with butter, shaved Parmagiano-Reggiano, salt and pepper, homemade breadcrumbs and a drop of extra virgin olive oil. This, and a bottle of Beaujolais, will satisfy and impress your guests, from the next door neighbors, to the new boss. Don't forget the French bread.

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