for 4 person

Tea marinade

1 litre	water
120 g	salt
4 bag	verbena tea (e.g. Pro Montagna Verbena & Cornflower)
4	lamb loins, approx. 180 g each

Chutney

100 ml	apple vinegar
3 tbsp	cane sugar
½ tsp	salt
5	shallots, cut into thin slices
½ bag	verbena tea

Yoghurt

300 g	plain greek yoghurt
½	cucumber, coarsely grated
1	organic lemon, use grated zest only
½ tsp	harissa
¼ tsp	ground cumin
½ tsp	salt

Lamb

1 tsp	harissa
2 tbsp	olive oil
50 g	pistachios, roasted, roughly chopped
½ bunch	peppermint, leaves torn off

How it's done

Tea marinade

Bring 500 ml water to the boil, add the salt and tea, leave to steep for approx. 10 mins. Pour in the remainder of the water, leave to cool. Add the lamb, cover and leave to marinate in the fridge for approx. 2 hrs.

Chutney

Mix the vinegar, sugar and salt in a pan, bring to the boil. Reduce the heat, add the shallots, cover and simmer for approx. 20 mins. Reduce for approx. 5 mins. until the chutney thickens. Cut open the tea bag, finely grind the tea using a mortar and pestle, mix into the chutney, set aside.

Yoghurt

Mix the yoghurt with all the other ingredients up to and including the cumin, season with salt.

Lamb

Remove the lamb from the marinade, rinse well, pat dry, brush with harissa. Heat the oil in a non-stick frying pan. Fry the lamb for approx. 2 mins. on each side, remove, cover and leave to rest for approx. 5 mins. Carve the meat, serve with the yoghurt and chutney. Garnish with the pistachios and mint.

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