Nut, Herb and Mint Tea Crusted Rack of Roast Lamb
Ingredients
Roast Lamb- Dilmah Mint Tea
- 1 rack of Lamb
- Pistachio nuts
- Cashew nuts
- Fresh bread crumbs
- Chilli pieces
- Salt & Pepper
- Apricot
- Seasonal vegetables
- Beetroot confit
- Apricot biriyani cous cous
- Slice of onion
- Thyme
- Red wine
- Brown sugar
- Salt & pepper
- Polenta (corn powder)
- Stock
- Onion
- Garlic
- Thyme
- Cream
- Stock
- Salt & pepper
Methods and Directions
Roast Lamb- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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