Lamb loin glazed with black tea and served with scones

Lamb loin glazed with black tea and served with scones

Total: 55 Min. | Active: 40 Min.
Nutritional value / people: 444 kcal
, Fat: 18 g
, Carbohydrate: 31 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


25g Fine Food Swiss Mix Trockenfrüchte
25g butter
100g white flour
½tsp sugar
1tsp baking powder
2pinches salt
½dl milk
3tbsp milk
a little clarified butter

Black tea glaze

2bags Fine Food Darjeeling
2dl water
1tbsp Fine Food Tasmanian Honey
2tsp thyme leaves
¼tsp sea salt
a little pepper

Lamb loin

2 Fine Food Lammnierstücke
a little oil
1dl water
2tbsp Fine Food Fond de veau concentré
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How it's done


Roughly chop the dried fruits, cut the butter into pieces, put in the fridge.

Mix the flour, baking powder, salt and dried fruits in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.

Roll out the dough to a thickness of approx. 2 cm. Using a cutter (approx. 5 cm diameter), cut out 4 scones, place on an oven tray lined with baking paper, brush with milk.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the scones, cool on a cooling rack. Halve the scones.

Heat the butter in a frying pan, cook the scones for approx. 3 mins. each side.

Black tea glaze

Steep the black tea in the water for about 4 mins., combine in a pan with honey, thyme, salt and pepper, bring to the boil, reduce to approx. half, allow to cool.

Lamb loin

Coat the meat all over with the black tea glaze. Heat the oil in a frying pan. Brown the meat all over. Reduce the heat, continue cooking the meat for approx. 4 mins. each, coating several times with the black tea during cooking.

Keep warm on a plate. Pour the water, veal stock and 1 tbsp of the black tea glaze into the pan, loosen any bits that have become stuck to the bottom of the pan, reduce a little. Carve the meat, pour over the cooking juices, serve with the scones.

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