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Leg of lamb with spring tea vegetables

Peel & roughly chop the garlic. Grade the zest of one lemon. Mix rosemary and thyme with lemon zest, garlic cloves and 4-5 tbsp. olive oil and marinate the lamb with the mixture. Let it rest for a few minutes and preheat the oven to 180° Celsius.

For the tea vegetables: Wash and chop 3 spring onions. Peel and cut the potatoes and carrots into small pieces. Prepare one cup of Organic Sunny Green (infuse for 2 minutes) and add it to the vegetables. Season with some salt and pepper and marinate with the olive oil, lemon juice and green tea. Let it cook in the preheated oven at 180°C for about 45 minutes, add the peas after about 35 minutes.

Take the lamp out of the garlic mixture. Heat 2 tbsp. of olive oil in a pan and sear the meat in it for about 1-1.5 minutes on each side. Season with some salt and pepper. Put the covered pan into the preheated oven or finish it on the stove at low heat.

For 2 servings you will need:

  • 2 lamb leg steaks of 200 g each
  • 2-3 garlic cloves
  • Zest of 1 lemon
  • 2-3 sprigs of rosemary
  • 2-3 sprigs of thyme
  • 4-5 tbsp. olive oil

For the tea vegetables:

  • 3 spring onions
  • 4-5 potatoes (middle sized)
  • 4 carrots
  • 2 tbsp. Organic Sunny Green
  • Juice of 1 lemon
  • 2 tbsp. olive oil
  • 150 g peas
  • Salt
  • Pepper