Lamb with Bechamelle Quince

 


Lamb with Bechamelle Quince

For meat:

 1 kg medium-fat lamb

4 sprigs of fresh thyme

1 teaspoon salt

1 sprig of rosemary

2 spoonful butter

1 cup of beef broth

 For Bechamelle:

 Half a cup of almond milk

 3 quinces bread

 1 tablespoon of flour

 1 tablespoon of butter

 1 cup of grated cheddar

 Black pepper

 Salt

Let's wash the quinces and wrap them in aluminum foil and bake in the oven at 200 degrees for 50 minutes.

Take the meat in a clay pot or a thick-bottomed steel pot and fry it with butter for 10 minutes.

Add the thyme, rosemary and broth and close the lid.

Cook for an hour on low heat. When you turn it off, add the salt and mix.

Take the quinces out of the oven, peel them and mash them into a puree.

Fry the flour in the butter until the smell of flour disappears and add the almond milk by mixing.

Add the quince puree to your sauce that has a smooth consistency and fry for 2 minutes and turn off the heat.

When the initial temperature is gone, add the cheddar cheese and spices and take it to the serving plate.

Pour over the meat and serve hot. Enjoy your meal.

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