Gastronomixs

Leg of lamb cooked in tea

This tender piece of lamb is cooked in lapsang souchong, a smoked tea that originates from Sri Lanka. The subtle smoky flavour goes well with lamb.

Creation by Joyce van Dommelen

Leg of lamb cooked in tea

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Ingredients

1

kg

leg of lamb

1

litre

water

100

g

lapsang souchong tea

100

g

honey

100

g

butter

100

ml

peanut oil

Preparation method

  • Remove the sinews and membranes from the lamb. Score the meat.
  • Bring the water to the boil, add the lapsang souchong, and leave the tea to steep for ten minutes.
  • Strain the tea and add honey.
  • Pour the tea with honey into an open tray and place the meat in it.
  • Place the tray in the vacuum machine and pull vacuum five times. The meat will open up and become completely impregnated with the tea.
  • Now transfer the tea and lamb to a suitable pan and heat to just below boiling point on a low heat.
  • Remove the pan from the heat and leave the meat to continue infusing in the tea for another hour.
  • Remove the meat from the tea and fry in the butter and oil until nice and brown.

Serving suggestions

  • As a component in a main dish with basmati rice foam and grilled lettuce.
  • As a component in an Asian salad.

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