Lamb With Almonds Recipe
My longing for Lamb With Almonds strengthened during high school days. I never fail to eat Side Dish while dining out and this is the most common dish that I order. If you always go for Low Carb dishes, then you should definitely try Lamb With Almonds. I am certain both of us will be in agreement that this Lamb With Almonds is truly delectable.
Ingredients
15 mL 1 tbsp olive oil
1 garlic clove, peeled
125 mL 1/2 cup almonds, crushed
25 mL 2 tbsp Dijon mustard
15 mL 1 tbsp all-purpose flour
4 lamb fillets, 120 g each, chopped in 3
15 mL 1 tbsp margarine
50 mL 1/4 cup dry white wine
250 mL 1 cup vegetable broth
5 mL 1 tsp sauce thickener
Directions
Preheat the oven to 230°C(450°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.
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.
