Lamb With Almonds
|Olive oil||15 Milliliter (About 1 Tablespoon)|
|Garlic||1 Clove (5 gm), peeled|
|Almonds||125 Milliliter, crushed (About 1/2 Cup)|
|Dijon mustard||25 Milliliter (About 2 Tablespoon)|
|All purpose flour||15 Milliliter (About 1 Tablespoon)|
|Lamb fillets||4 , chopped in 3 (About 120 Gram Each)|
|Margarine||15 Milliliter (About 1 Tablespoon)|
|Dry white wine||50 Milliliter (About 1/4 Cup)|
|Vegetable broth||250 Milliliter (About 1 Cup)|
|Sauce thickener||5 Milliliter (About 1 Teaspoon)|
Preheat the oven to 230Â°C(450Â°F).
Heat the oil in a frying pan, along with the garlic clove to flavor the oil.
Remove the clove and saute the almonds for 1 minute for color; remove and set aside.
Combine the flour and 1 tbsp of mustard and mix well.
Brush the lamb with the mixture.
Roll the lamb in the almonds.
Melt the margarine in the frying pan, add the lamb and cook until brown.
Remove the lamb from the frying pan and wrap in aluminum foil, then cook in the oven for about 1 hour.
Remove the fat from the frying pan.
Heat up the remaining mustard in the pan, then deglaze with the white wine and dilute with the vegetable broth; reduce by half.
Add the thickener to the sauce.
Arrange the fillets on serving plates and border with the sauce.