1 Peel the garlic and set aside 1 clove. Combine the other clove with the fennel seeds, peppercorns, 1 teaspoon sea salt and the saffron in a mortar and grind to a paste (or pulse in a food processor), then stir in 1 tablespoon oil.
2 Rinse the veal, pat dry and rub evenly with the spice paste. Cover and refrigerate for about 2 hours.
3 Tie the veal with kitchen twine. Rinse the rosemary, shake dry and tuck sprigs under the twine.
4 Pour the remaining oil in a roasting pan (or ovenproof frying pan) and add the veal. Roast in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until meat is cooked through, about 50 minutes.
5 Meanwhile, finely chop the reserved garlic clove. Cut the toasts into small cubes. Rinse the parsley, shake dry and pluck leaves.
6 Toast the chopped almonds in a skillet until light brown and fragrant, tossing frequently. Add the garlic, then immediately pour in the milk and bring to a boil, stirring constantly. Allow to cool.
7 Pour the almond mixture into a tall vessel, add toast cubes and puree with an immersion blender until a smooth paste forms. Blend in the salad cream. Squeeze out juice from lemon half. Season almond sauce with lemon juice, sea salt and pepper.
8 Finely chop the parsley leaves and mix into the almond sauce.
9 Remove roast from the oven, wrap in aluminum foil and let rest for 10 minutes. Cut meat into slices, arrange on a plate and serve with the sauce.