TEA-INSPIRED LAMB LOIN

TEA-INSPIRED LAMB LOIN

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Dammika Herath
Lloyd Aleta

Sous-vide Lamb loin marinate with Dilmah Moroccan Mint Tea coated and Dilmah Peppermint Tea served with cauliflower puree, honey-glazed pumpkin and lamb jus.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Lamb Loin
  • 200g Lamb Loin
  • 2g Moroccan Mint Tea, brewed
  • 1g Peppermint Tea, brewed
  • 100g Breadcrumbs
  • 2g Egg Whites, beaten
Cauliflower Puree
  • 150g Cauliflower, chopped
  • 30g Garlic, crushed
  • 50ml Milk
  • 60g Butter
Honey Glazed Pumpkin
  • 60g Pumpkin, cut into chunks
  • 1g Butter, melted
  • 3tsp. Honey
Lamb Jus
  • Roast Lamb Bone & Trimmings
  • 30g Celery
  • 100g Onions
  • 100g Tomatoes
  • 10g Flour
  • Water

Methods and Directions

Lamb Loin
  • Sous-vide Lamb loin marinated with Dilmah Moroccan tea and with Dilmah peppermint tea. Once done, coat in egg whites, then breadcrumbs and brown.
Cauliflower Puree
  • Heat butter in a pan, add garlic and cauliflower. Take off heat once cooked through. Allow to cool and puree in a blender with milk.
Honey Glazed Pumpkin
  • Glaze pumpkin chunks with melted butter and honey. Bake until golden and sticky.
Lamb Jus
  • In a stockpot gently fry the onions, celery and tomatoes until lightly browned in colour, stirring continuously.
  • Add the bones and trimmings with water and bring up to a boil, reduce the heat and gently simmer for 4 – 5 hours. Skim off any scum or fat that rises to the surface.
  • Once cooled, pass the stock through a fine sieve and over a moderate heat, slowly reduce the stock. Add flour to gain consistency.

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