Lamb Marinated in Jasmine Tea with Sweet Pea Sauce

Name: Lamb Marinated in Jasmine Tea with Sweet Pea Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters blanched whole almonds; 177 milliliters crustless fresh brioche crumbs; 1 pinch Pinch of cayenne pepper; 177 milliliters chicken stock or canned low-sodium broth; 680 grams lamb tenderloin; 1 teaspoon finely grated lemon zest (preferably from a Meyer lemon); 2 Tbsps extra-virgin olive oil; 283 grams cups shelled fresh or frozen petite peas; 4 servings Salt and freshly ground pepper; 118 milliliters (about 1/2 ounce) jasmine tea leaves; 2 Tbsps unsalted butter, softened; 59 milliliters hot water

Lamb Marinated in Jasmine Tea with Sweet Pea Sauce might be just the main course you are searching for. This recipe makes 4 servings with 740 calories, 36g of protein, and 59g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of lamb tenderloin, butter, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the tea you could follow this main course with the Green Tea Coconut Ice Cream as a dessert.

Instructions

In a small heatproof bowl, cover 1/2 cup of the jasmine tea leaves with the hot water and let stand for 5 minutes, or until the tea has absorbed the water.

Ingredients you will need

Water

Tea

Equipment you will use

Bowl

Spread the tea between two layers of dampened cheesecloth. Wrap the lamb loins in the cheesecloth and refrigerate for 2 to 4 hours.

Ingredients you will need

Spread

Lamb

Wrap

Tea

Equipment you will use

Cheesecloth

In a mini processor, grind the remaining 2 tablespoons of tea to a powder and transfer to a medium bowl. Grind the blanched almonds until fine and add to the bowl.

Ingredients you will need

Blanched Almonds

Tea

Equipment you will use

Bowl

Add the brioche crumbs, butter, lemon zest and cayenne, season with salt and pepper and stir to form a dough-like mass. Working on a sheet of plastic wrap, pat the mixture into a 6-inch square about 1/4 inch thick. Wrap with plastic and refrigerate until firm.

Ingredients you will need

Salt And Pepper

Lemon Zest

Brioche

Ground Cayenne Pepper

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 45

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Oven

In a medium saucepan, heat 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the peas and cook over moderate heat for 1 minute.

Ingredients you will need

Peas

Pour in the stock; bring to a boil. Cover and simmer the peas until tender, about 5 minutes.

Ingredients you will need

Stock

Peas

Pour the peas and stock into a blender and puree. Strain the puree through a fine sieve into a small saucepan; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Stock

Peas

Equipment you will use

Sauce Pan

Blender

Sieve

Remove the tea-crumb mixture from the refrigerator and cut it into 4 squares. Unwrap the lamb and rub off any bits of tea. Season with salt and pepper. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Dry Seasoning Rub

Tea

Equipment you will use

Frying Pan

Add the lamb and cook over moderately high heat until browned all over, about 6 minutes. Press a tea-crumb square onto each piece of lamb and roast in the oven for 8 to 10 minutes, until the crumbs are crisp and browned and the lamb is medium rare.

Ingredients you will need

Lamb

Tea

Equipment you will use

Oven

Transfer the lamb to a carving board and let stand for 5 minutes.

Ingredients you will need

Lamb

Reheat the sweet pea sauce and spoon it onto 4 plates. Slice the lamb, arrange on the sauce and serve at once.

Ingredients you will need

Sauce

Lamb