The Sauce
• 4 tea bags Dilmah t-Series Supreme Ceylon Single Origin
• 2kg lamb bones
• 0.05l olive oil
• 0.1kg Black trumpets (dried)
• 0.1kg baby spinach
• 0.5kg carrot
• 0.3kg celery sticks
• 0.3kg onion
• 0.2l red wine
• 0.25kg tomato puree
• 1 thyme sprig
• 1 bay leaf
• 3l water

Preheat the oven to 220°C, put the lamb bones
into a roasting tin, drizzle with olive oil and roast
it for one hour until golden brown. Heat the
remaining oil in the large stock pot and add the
chopped vegetables. Stir frequently over a medium
heat until the vegetables are lightly golden, add the
tomato puree and stir for another 2 or 3 minutes.
Add the browned lamb bones to the stock pot,
leaving behind the excess fat, pour over the cold
water to cover and gently simmer. Add the herbs
and simmer for 6 hours. Strain the stock into a
clean pan, return to the heat and boil until reduced
to 1/3. Season the sauce with salt and pepper.
Prepare the tea (4 teabags in 0.5l water) and the
Black trumpets in it for 2 hours. Squeeze gently
to remove excess water. Just before serving put
the black trumpets and baby spinach into the hot
sauce and cook for 1 minute.

• 30 tea bags Dilmah Ceylon Supreme Tea
• 0.75kg white polenta
• 1.5l water
• 1.5l vegetable stock
• 0.15kg butter
• 0.05kg parmesan
• 2dl double cream
• 1 bay leaf
• 1 sprig rosemary
• Salt
• Black pepper
• Castor sugar

Prepare the tea (30 tea bags in 1.5l water) and mix
together with 1.5l vegetable stock.
In a large, pan bring the mixture and the double
cream to the boil. Add the bay leaf and the
rosemary sprig. Whisk in the polenta and cook on
a high heat for about 5 minutes until it thickens.
Turn down the heat and cook for around 30
minutes stirring every 5 minutes until the polenta
has the consistency of porridge. Finally, add the
parmesan and the butter. Season with salt, sugar
and pepper.
Pour and spread the polenta into the tray, so that it
is about 4cm thick. After cooling it, cut out squares
round 7cm each side.

Lamb Chop
• 2.5kg lamb chop
• 1 sprig rosemary
• Olive oil
• 0.10kg butter
• ½ Chilli pepper
• 3 cloves garlic
• Salt
• Pepper

Heat the frying pan and add the olive oil, butter,
chilli pepper, garlic and rosemary. Put in the meat
and cook for 3 minutes each side, then transfer
into an oven for about 6 minutes (this will still be
pink inside, if you prefer it more well done, leave
it in the oven a little longer). Bring out of the oven
and leave to rest for about 10 minutes. Cut in
pieces and serve.
Garnish – Rosemary