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1
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.
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2
Spread the tea between two layers of dampened cheesecloth.
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3
Wrap the lamb loins in the cheesecloth and refrigerate for 2 to 4 hours.
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4
In a mini processor, grind the remaining 2 tablespoons of tea to a powder and transfer to a medium bowl.
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5
Grind the blanched almonds until fine and add to the bowl.
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6
Add the brioche crumbs, butter, lemon zest and cayenne, season with salt and pepper and stir to form a dough-like mass.
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7
Working on a sheet of plastic wrap, pat the mixture into a 6-inch square about 1/4 inch thick.
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8
Wrap with plastic and refrigerate until firm.
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9
Preheat the oven to 450.
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10
In a medium saucepan, heat 1 tablespoon of olive oil.
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11
Add the peas and cook over moderate heat for 1 minute.
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12
Pour in the stock; bring to a boil.
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13
Cover and simmer the peas until tender, about 5 minutes.
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14
Pour the peas and stock into a blender and puree.
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15
Strain the puree through a fine sieve into a small saucepan; season with salt and pepper.
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16
Remove the tea-crumb mixture from the refrigerator and cut it into 4 squares.
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17
Unwrap the lamb and rub off any bits of tea.
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18
Season with salt and pepper.
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19
In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil.
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20
Add the lamb and cook over moderately high heat until browned all over, about 6 minutes.
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21
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.
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22
Transfer the lamb to a carving board and let stand for 5 minutes.
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23
Reheat the sweet pea sauce and spoon it onto 4 plates.
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24
Slice the lamb, arrange on the sauce and serve at once.
