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Buddika Samarasekera
Ishafahan Dain

Mulwarra Lamb braised in Dilmah Aromatic Earl Grey Tea. Bergamot in the tea has therapeutic properties and adds a touch of floral hints to the savoury lamb and filo pastry.

  • Sub Category Name
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015


Lamb Filling
  • 100g Lamb
  • 25g Onion
  • 10g Garlic
  • 200ml Lamb Stock
  • 200ml Earl Grey Tea Brewed
  • 10ml Brewed Earl Grey Tea, reduce to essence
  • 08 Filo Pastry Sheets
Mashed Potato
  • 100g Potato
  • 50g Butter
  • 1 Bay Leaf
  • 25ml Milk
  • 25ml Cream
  • Salt to taste
  • Pepper to taste
Green Pea Bubble
  • 50g Green Peas
  • Salt to taste
  • White Pepper to taste
  • 125g Gluconolactat
  • 5g Alginate
  • 1L Water

Methods and Directions

Lamb Filling
  • Season the lamb with salt and pepper, and seal it.
  • Add onion and garlic to a pan with oil and sauté for a while. Add brewed Earl Grey Tea and essence. Reduce to half.
  • Add lamb stock. Marinade the lamb in this mix and bake in the oven at 160°C for 45 minutes.
  • Cut the filo in to squares and fill in to a mould filled with lamb ragout and baked in the oven.
Mashed Potato
  • Boil potatoes and mash it by using a potato masher and pass through a sieve. Boil cream and milk together, add mash potatoes and mix to a smooth pulp, finally mount with butter and season.
Green Pea Bubble
  • Boil Green Peas and Puree it, and pass it through. Return to pot and add Gluconolactat, mix well and fill into a Silicone mould. Blast freeze. Mix the alginate and water. Dip the frozen Green Peas into the solution. Leave for a few minutes and return to a flavoured stock.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 18/05/2021