Loin of Lamb Cooked in Coarse Salt and Green Mint Tea

Ingredients (for 4 servings)

150

g

coarse sea salt

5

oz

5

g

Sichuan pepper

1

tsp.

10

g

Nana green mint tea

2

tsp.

2

fresh ready-to-cook loin of lamb

2

30

ml

lemon oil

2

Tbsp.

20

blanched asparagus

20

100

g

aged, semi-hard goat cheese

3 ½

oz

dried and finely chopped tomato skins (optional)

arugula (or spinach)

Preparation

Beforehand

1.

Mix together the coarse sea salt, the Sichuan pepper and the mint tea leaves.

2.

Spread the mix on the loin of lamb, pressing down with your hand to make sure it adheres.

At prep time

3.

Heat oil in a frying pan and sear the lamb.

4

Place the lamb in the oven at 180°C (350°F) for 10 to 15 minutes until it is pinkish in colour.

5.

Remove the lamb and let cool for 5 minutes.

6.

Place 5 blanched asparagus stalks on each plate. Season the arugula with a dash of lemon oil, a pinch of salt (not much, as the lamb was cooked in salt) and pepper. Then place the lettuce next to the asparagus, and put slices of goat cheese on the lettuce. Cut the lamb into slices and place atop the goat cheese. Sprinkle with finely chopped dried tomato skins.