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Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil Recipe
Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
Jean-Pierre Challet, The Fifth, Toronto
Flavors of Canada
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: 20 minutes
Oven temperature: 180° C (350° F)
Difficulty: Easy
Chef's Note

"I use a mixture of black tea and dried flowers called 'Whispering heaven' that I grind to a powder in a blender. I usually serve a rack and saddle of lamb in a crust accompanied by sautéed potatoes and onions with lemon balm oil. "

- 1 rack and small saddle of Lamb
- Shiitake mushrooms
- Black Tea leaves
- Puff pastry
- Grapeseed oil
- Potatoes
- Onions
- Lemon balm oil
  1. Sear the lamb quickly on all sides in an ungreased skillet;
  2. Roll in the tea powder;
  3. Cover with shiitake mushrooms sautéed with a few tea leaves;
  4. Roll the saddle of lamb in puff pastry that has been rolled out and "aerated" by having diamonds cut out to form a trellis pattern;
  5. Cook in a preheated 180°C. (350° F.) for 15 minutes for rare;
  6. Serve with a sauce made from 1 part grapeseed oil to 3 parts cooking juices. 

Preparing the lemon balm oil

  1. soak 4 branches of lemon balm in 250 ml (1 cup) olive or grapeseed oil; 
  2. macerate overnight; keeps well in the refrigerator for several days; 
  3. use this oil to sauté potatoes and sliced onions, as for Lyonnais potatoes. 
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