Seared Lamb With A Smoky Tea Marinade Recipe

Name: Seared Lamb With A Smoky Tea Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lapsang souchong tea leaves; 1 teaspoon ground cumin; 1/2 teaspoon salt, more to taste; 1/2 teaspoon ground black pepper, more to taste; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves, plus thyme sprigs for garnish; 1/4 cup extra-virgin olive oil; 1/2 leg of lamb, boned and butterflied, excess fat trimmed; 1/2 cup dry red wine; 1 tablespoon soft unsalted butter

Servings: persons

1
Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. Place lamb in a dish and rub half the tea mixture on one side. Turn it over and slather the second side. If possible, set aside at room temperature up to 3 hours.
2
Heat oven to 450 degrees.
3
Place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes. Turn lamb and place pan in the oven. Roast for 12 to 15 minutes. An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.
4
Remove lamb to a cutting board.
5
Add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. Whisk in butter, season with salt and pepper and turn off heat. Slice lamb and arrange on a large platter. Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon lapsang souchong tea leaves, 1 teaspoon ground cumin, 1/2 teaspoon salt, more to taste, 1/2 teaspoon ground black pepper, more to taste, and more.

Yes, Seared Lamb With A Smoky Tea Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Lamb With A Smoky Tea Marinade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions