Dilmah Seven Star Tea


Food : Main Courses



Lamb Loin
• 200g Lamb Loin
• 2g Moroccan Mint Tea, brewed
• 1g Peppermint Tea, brewed
• 100g Breadcrumbs
• 2g Egg Whites, beaten
Cauliflower Puree
• 150g Cauliflower, chopped
• 30g Garlic, crushed
• 50ml Milk
• 60g Butter
Honey Glazed Pumpkin
• 60g Pumpkin, cut into chunks
• 1g Butter, melted
• 3tsp. Honey
Lamb Jus
• Roast Lamb Bone & Trimmings
• 30g Celery
• 100g Onions
• 100g Tomatoes
• 10g Flour
• Water

MethodLamb Loin

  • Sous-vide Lamb loin marinated with Dilmah Moroccan tea and with Dilmah peppermint tea. Once done, coat in egg whites, then breadcrumbs and brown.
Cauliflower Puree
  • Heat butter in a pan, add garlic and cauliflower. Take off heat once cooked through. Allow to cool and puree in a blender with milk.
Honey Glazed Pumpkin
  • Glaze pumpkin chunks with melted butter and honey. Bake until golden and sticky.
Lamb Jus
  • In a stockpot gently fry the onions, celery and tomatoes until lightly browned in colour, stirring continuously. 
  • Add the bones and trimmings with water and bring up to a boil, reduce the heat and gently simmer for 4 – 5 hours. Skim off any scum or fat that rises to the surface.
  • Once cooled, pass the stock through a fine sieve and over a moderate heat, slowly reduce the stock. Add flour to gain consistency.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Moroccan Mint Green Tea

Created by : Lloyd Aleta