Nut, Herb and Mint Tea Crusted Rack of Roast Lamb

Methods and Directions

• Season the rack of lamb with salt, pepper and herbs and then seal it.
• Make the crust with the nuts, tea and bread crumbs. Arrange on the lamb and cook in the oven.
• Make the biriyani cous cous with apricot, seasonal vegetables, beetroot confit and mint tea jelly (tea infused lamb jus).

• Slice of onion
• Thyme
• Red wine
• Brown sugar
• Salt & pepper

• Saute the onion, garlic and thyme.
• Add the stock and bring to boil.
• Add the polenta.
• Add the cream and mix.