Dilmah Seven Star Tea

TEA-INSPIRED LAMB LOIN

Food : Main Courses

TEA-INSPIRED LAMB LOIN

IngredientsLamb 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