The lamb juices make an excellent sauce for meat or side dish. Do not pour out these juices, especially in front of the French - you can give them a heart attack 🙂 The French managed to create one more of their culinary masterpieces from the “waste” that we are used to discard or clean thoroughly and with difficulty. Simply pour all the meat juice from a baking dish into a saucepan, add a little flour, red wine, salt and black pepper, and put on low heat. While whisking, bring the sauce to the consistency you need. Finally, add chopped fresh parsley or coriander and serve.