Salmi of Lamb

By the RecipeCafe Archives

Ingredients

• 1 Cold roast lamb, sliced thin
• 2 tbsp (30 g) butter
• 0.5 tbsp finely chopped onion
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 cup (240 ml) Brown Sauce, or 1 cup (240 ml) cold lamb gravy seasoned with Worcestershire, Harvey, or Elizabeth Sauce
• 1 Optional: a few sliced mushrooms or stoned (pitted) olives
• 1 Toast points, for garnish

Instructions

1. 1. Cut cold roast lamb into thin slices.
2. 2. In a cast-iron skillet or heavy saucepan over medium heat, melt 2 tbsp (30 g) butter. Add 1/2 tbsp finely chopped onion and cook for 5 minutes, until the onion is softened and translucent but not browned.
3. 3. Add the sliced lamb to the pan, sprinkle with salt and pepper, then pour 1 cup (240 ml) Brown Sauce — or 1 cup (240 ml) cold lamb gravy seasoned with Worcestershire, Harvey, or Elizabeth Sauce — over the top. If using mushrooms or pitted olives, add them now.
4. 4. Cook, stirring occasionally, until the lamb is thoroughly heated through, approximately 5 to 8 minutes; the sauce should be gently bubbling at the edges and the lamb slices should be hot to the touch at their centre (internal temperature 165°F / 74°C).
5. 5. Arrange the slices overlapping one another lengthwise on a warmed platter, pour the sauce around them, and garnish with toast points. Serve immediately.