Bring 1 litre of salted water to the boil. Cut a 3mm deep cross into the base of the Brussels sprouts and add to saucepan. Cook for 3-4 minutes till tender. Drain and plunge into iced water to cool. Drain.
Heat 30ml oil in a frypan, add almonds and cook till golden. Remove from pan.
Add breadcrumbs and garlic to frypan and cook till golden. Remove from pan.
Heat remaining oil in frypan and add Brussels sprouts. Sauté till warm (approx 5 minutes), add lemon slices and juice and cook for a further minute.
Add almonds and breadcrumbs and season well. Toss to combine. Serve immediately.