Lamb Marinated in Jasmine Tea with Sweet Pea Sauce - hot water

Method

• In a small heatproof bowl, cover 1/2 cup of the jasmine tea leaves with the hot water and let stand for 5 minutes, or until the tea has absorbed the water.
• Spread the tea between two layers of dampened cheesecloth.
• Wrap the lamb loins in the cheesecloth and refrigerate for 2 to 4 hours.
• In a mini processor, grind the remaining 2 tablespoons of tea to a powder and transfer to a medium bowl.
• Grind the blanched almonds until fine and add to the bowl.
• Add the brioche crumbs, butter, lemon zest and cayenne, season with salt and pepper and stir to form a dough-like mass.
• Working on a sheet of plastic wrap, pat the mixture into a 6-inch square about 1/4 inch thick.
• Wrap with plastic and refrigerate until firm.
• Preheat the oven to 450.
• In a medium saucepan, heat 1 tablespoon of olive oil.
• Add the peas and cook over moderate heat for 1 minute.
• Pour in the stock; bring to a boil.
• Cover and simmer the peas until tender, about 5 minutes.
• Pour the peas and stock into a blender and puree.
• Strain the puree through a fine sieve into a small saucepan; season with salt and pepper.
• Remove the tea-crumb mixture from the refrigerator and cut it into 4 squares.
• Unwrap the lamb and rub off any bits of tea.
• Season with salt and pepper.
• In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil.
• 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, until the crumbs are crisp and browned and the lamb is medium rare.
• Transfer the lamb to a carving board and let stand for 5 minutes.
• Reheat the sweet pea sauce and spoon it onto 4 plates.
• Slice the lamb, arrange on the sauce and serve at once.