Salmi of lamb, or simply lamb salmi, is a classic French dish known for its rich, savory, and indulgent flavors. It’s a preparation of tender lamb meat, often from leftover roast lamb, simmered in a velvety sauce made with wine, stock, and aromatic herbs and spices. This dish showcases the art of transforming leftovers into a gourmet experience and is a testament to French culinary tradition.
The term “salmi” comes from the French word “salmis,” which historically referred to a culinary technique used to repurpose leftover game meat, particularly waterfowl. It was a popular practice in French cuisine during the 18th and 19th centuries, when game hunting was a prominent aristocratic pastime.
To create a salmi, the leftover game meat, often from a recent hunt, was reheated and simmered in a rich sauce made with wine, stock, aromatic herbs, and sometimes other ingredients like mushrooms or shallots. The resulting dish was an exquisite way to enjoy game meat without it going to waste.
Over time, this technique was adapted to other meats, including lamb, and became a beloved preparation in French cuisine. While salmi of lamb may no longer be a dish created solely to use up leftovers, it continues to be a testament to the culinary innovation and artistry of French cooking.
Imagine a grand French château nestled in the countryside. In the opulent dining room, a sumptuous feast is being prepared for a gathering of nobility. Among the dishes being prepared is a salmi of lamb, a testament to the culinary excellence of the château’s chef.
The chef begins by selecting tender pieces of leftover roast lamb from the previous evening’s banquet. These succulent morsels, although delicious on their own, are about to be transformed into something even more extraordinary.
In a copper saucepan, the chef sautés shallots and mushrooms in butter until they are tender and fragrant. The lamb is then added to the pan, along with a generous pour of red wine and a rich, homemade lamb stock. A bundle of aromatic herbs—perhaps thyme, rosemary, and bay leaves—is tied together and immersed in the simmering sauce, infusing it with layers of flavor.
As the lamb gently simmers in the fragrant sauce, its natural juices meld with the wine and herbs, creating a symphony of taste and aroma. The château’s guests, dressed in their finest attire, can hardly wait to be served this exquisite dish.
When the salmi of lamb is finally presented at the table, it is met with a chorus of admiration. The tender lamb, bathed in the velvety wine sauce, is a testament to the artistry of French cuisine. It is a dish that bridges the gap between humble beginnings and aristocratic refinement, showcasing the culinary excellence of a bygone era.
INGREDIENTS
- 2 cups cooked lamb meat, cut into bite-sized pieces (leftover roast lamb works well)
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- 1/2 cup sliced mushrooms
- 1 cup red wine (ideally a robust red like Cabernet Sauvignon)
- 1 cup lamb or beef stock
- A bouquet garni (a bundle of fresh herbs like thyme, rosemary, and bay leaves, tied together)
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons butter (optional)
- 1-2 tablespoons all-purpose flour (optional, for thickening)
- Chopped fresh parsley, for garnish (optional)
INSTRUCTIONS
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped shallots and sliced mushrooms and sauté until they are tender and the shallots are translucent, about 5-7 minutes.
- Add the cooked lamb pieces to the skillet and stir to combine with the shallots and mushrooms.
- Pour in the red wine and lamb or beef stock. Add the bouquet garni, and season with salt and freshly ground black pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Let it gently simmer, uncovered, for about 20-30 minutes, or until the sauce has reduced and thickened, and the flavors have melded together.
- If you’d like a thicker sauce, you can make a beurre manié. In a small bowl, mix 1-2 tablespoons of softened butter with an equal amount of all-purpose flour to form a paste. Gradually whisk this paste into the simmering sauce until it thickens to your desired consistency.
- Remove the bouquet garni from the sauce, and discard it.
- Taste the sauce and adjust the seasoning if needed.
- If desired, stir in 1-2 tablespoons of butter to add richness and gloss to the sauce.
- Serve the lamb salmi hot
