Tea-smoked lamb with fennel, tomato and green olive salad

by Ed Halmagyi


  • 400g lamb loin
  • 1 Tbsp extra virgin olive oil
  • salt and pepper
  • ½ cup Oolong tea
  • ¼ cup rice
  • ¼ cup brown sugar
  • 1 large head fennel, shaved finely
  • 3 Tbsp sundried tomatoes, sliced
  • ¼ cup green olives, halved
  • ¼ bunch flat leaf parsley leaves
  • 3 Tbsp salad dressing


1 Rub the lamb with olive oil and season with salt and pepper. Combine the tea, rice and sugar in a bowl.
2 Line a heavy frypan with two layers of foil and place the tea mix in the bottom. Place a wire rack on top and set the lamb pieces on the rack. Wrap the top of the pan with foil and set over a medium heat for 15 minutes, until a substantial amount of smoke has been produced and the lamb is cooked to medium-rare. Turn off the heat and set aside.
3 Combine the fennel, tomatoes, olives, parsley and dressing.
4 Carve the lamb and set next to the salad. Serve.