Recipe - Salmi Of Lamb

810 thin slices from
classic roast of lamb
recipe
Bones from roast of lamb
recipe
1 cup Stock juice from the roast
1 Chopped onion
One fourth cup Oil
1 tablespoon Chopped shallots
1 Minced clove garlic
1 One half tablespoon Flour
Three fourths cup Dry red wine
One half teaspoon Salt
One fourth teaspoon Thyme
One fourth teaspoon Coarsely cracked peppercorns
1 teaspoon Chopped parsley
1 Bay leaf
Triangles of bread optional

In a heavy bottomed saucepan, cook onions in hot oil until golden brown.
Add shallots, garlic and flour. Cook, stirring constantly, until thickened
and flour turns a deep rich brown. Add red wine and stock, salt, pepper,
herbs and lamb bones. Cook, stirring, until flour mixture is blended with
liquids. Turn down heat and simmer for one hour. Arrange lamb slices in an
attractive heat proof serving dish and strain sauce over. Set in a slow
oven at 300 degrees for 10 minutes to heat lamb slices through. Serve
immediately. If desired, garnish with triangles of bread sauteed in butter.