Leg of lamb with almond sauce

When you buy fresh lamb, ask to have it divided up into slices that are about 3 cm / 1 inch thick. Your Super chef thinks it is a nice change to deal with slices rather than wrestle with this whole endless leg of lamb. It is OK to use a pan, but I think it is even better to use a clay pot with a lid and let the oven do the work.

4 slices of lamb
Flour to flip the meat
Canola oil and butter for frying
2 medium onions chopped
3-4 garlic cloves crushed
3-4 carrots into small cubes
2-3 celery sticks into small cubes

1 cup white or red wine
A box canned tomatoes, which chopped
A large handful of chopped almonds as coarse
salt and pepper

Preparation method:
Heat oil and butter in a frying pan.  Sprinkle the slices of lamb with a little flour on both sides. Use medium heat, and let the meat get a nice brown color. Set aside.

Heat oil in a sauté pan, add onion and when it is translucent, add the garlic. Stir and add carrots – then celery. Add the wine and cook for about 5 minutes. Add tomatoes. Then you add almonds, saffron, rosemary, thyme, salt and pepper.

Add the slices of lamb into a clay pot. Cover the slices with tomato sauce.
Keep it in oven for an hour and a half at 190-200 degrees / gas mark 4 – 5, or until the meat is tender and separates from the bone.

This is a wonderful dish all year round, or at least as long as you can get hold of lamb meat! It does not require as much work as a roasted leg of lamb does. This dish may be prepared on beforehand, and it is ideal for all occasions.

This dish includes a lot of vegetables. However, in addition you can always serve squash or mashed potatoes as a side dish. This Spanish dish of lamb goes wonderful with a wine from its own country. Enjoy !

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