Lamb Marinated in Jasmine Tea with Sugary Food Pea Sauce

Directions

Instructions Checklist

Action 1

In a little heatproof bowl, cover 1/2 cup of the jasmine tea entrusts to the warm water and let mean 5 minutes, or till the tea has absorbed the water. Spread out the tea in between two layers of dampened cheesecloth. Wrap the lamb loins in the cheesecloth and refrigerate for 2 to 4 hours.

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Action 2

In a tiny processor, grind the remaining 2 tablespoons of tea to a powder and transfer to a medium bowl. Grind the blanched almonds until fine and contribute to the bowl. Include the brioche crumbs, butter, lemon passion and cayenne, season with salt and pepper and stir to form a dough-like mass. Working on a sheet of cling wrap, pat the mix into a 6-inch square about 1/4 inch thick. Wrap with plastic and refrigerate till company.
Action 3

Add the peas and cook over moderate heat for 1 minute. Cover and simmer the peas till tender, about 5 minutes.

Step 4

Unwrap the lamb and rub off any bits of tea. 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, up until the crumbs are crisp and browned and the lamb is medium uncommon.

Lamb Marinated in Jasmine Tea with Sugary Food Pea Sauce

Directions

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