Suckling lamb with almonds

2_06282 ALMOND MILK LAMB INGREDIENTS for 4/6 PERSONS Approx.

200 g lamb from milk between ribs and shoulder, 500 g 500 g baby carrots, baby leeks, 500 g mushrooms, 10 cl of olive oil, a sprig garnish, a l and 1/2 chicken broth, 150 g powdered almonds 150 g almond flakes, m20 cl of cream, 1/2 lemon, pepper, salt, a tablespoon of chili powder, a stick of celery.

In a saucepan, place the Lamb pieces.

Decorate with olive oil, sprinkle the pretzels, pepateli and season with pepper.

Let marinate for about 2 hours or, better, if a whole night.

Peel the carrots and leeks and cut them into rings.

Remove the meat from the pot and you blast the vegetables.

Add the meat, chopped celery and bouquet garni.

When the meat begins to rosolarsi for good, long with a large portion of chicken soup: simmer fresh focus for about an hour and 1/2, adding from time to time anocra a little broth.

Squeeze the lemon 1/2.

In a bowl place the almonds, cream and mix with lemon juice.

Pour over the meat and stir well.

Cleaned with a damp cloth the mushrooms and cut them into 4.

Add the meat and cook for another 30 minutes.

In a pan with non-stick coating, make toast almond fillets.

Place the meat on a serving dish and garnish with toasted almonds.

If you wish, you can serve with a confit of white onions and basmati rice.