Dilmah Seven Star TeaDilmah Seven Star Tea

CEYLON CINNAMON SPICE LAMB FILLET

Food : Main Courses

CEYLON CINNAMON SPICE LAMB FILLET

IngredientsSmoked Lamb Fillet

  • 250g lamb fillet
  • 1 tsp smoked paprika
  • 1 sprig of rosemary
  • 1/2 tsp chopped garlic
  • 30ml olive oil
  • 2 figs
  • 1 punnet of micro herbs
  • Salt to taste

Pancetta Crisp

  • 10 slices of pancetta

Caramelised Onion

  • 2 tbsp olive oil
  • 3 sliced brown onions
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar

Smoking Mix

  • 3 star anises
  • 20ml olive oil
  • 200ml wood chips
  • 30g Dilmah Ceylon Cinnamon Spice Tea

MethodSmoked Lamb Fillet

  • Combine the paprika, rosemary, garlic, olive oil, herbs and salt.
  • Marinate the lamb in the mixture and cover with plastic wrap and leave in the fridge for 2-3 hours.
  • Cut the figs in quarters, drizzle with olive oil and grill.

Pancetta Crisp

  • Put the pancetta slice on greaseproof paper and sprinkle salt and pepper on it.
  • Bake at 200C for 10 minutes or until crisp.
  • Once crisp place the pancetta on a tea towel to absorb the excess fat.

Caramelised Onion

  • Sauté the sliced brown onions in olive oil until they are translucent. (20-30 minutes)
  • Add the vinegar and sugar and cook on low heat until all liquid has evaporated.
  • Allow to cool.

Smoking Mix

  • Put silver foil in an oven tray and place the wood chips, tea and star anises on the foil.
  • Light the wood chips and allow to smoke.
  • Place the lamb fillet on a wire rack and drizzle olive oil over it.
  • Place the wire rack over the smoke and cover. Leave for 15 minutes for medium-rare lamb.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Ceylon Cinnamon Spice Tea

Created by : Vipin Sharma