4 Portions
Ingredients
- 4 teaspoons Dilmah Green Tea with Jasmine Flowers Tea Oil (refer recipe)
- 1 no. Cleaned Whole Rack of Lamb
- 40g Tea Crust (refer recipe)
- 4g Mustard
- 4 tablespoons Green Pea Mash
- Salt and Pepper to taste
Method
Season the rack of lamb with mustard, salt and pepper. Seal and slow roast in an oven till medium. Evenly apply the tea crust (refer recipe) on the lamb. Slightly colour under salamander and rest.
Dilmah Green Tea with Jasmine Petals Tea Oil
Ingredients
- 50g Dilmah Green Tea with Jasmine Petals
- 100ml Corn oil
- Salt
Method
Heat the corn oil to 67°C. Add jasmine green
tea and leave in that temperature for 40 minutes. Allow to cool, leave in room temperature for two days. Strain and serve.
Tea Crust
Ingredients
- 6g Dilmah Earl Grey Tea
- 5g Fresh Butter
- 35g Fresh Bread Crumbs
Method
Combine all the ingredients and prepare the crust.
Eary Grey Jus
Ingredients
- 60ml Lamb Jus
- 10g Dilmah Earl Grey Tea
- 50ml Boiling Water
- 5g Fresh Butter
Method
Make a good lamb jus. Mix Earl Grey tea brew and boil once. Mount with fresh butter. Reduce the mixture until you reach the correct consistency.
