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Spiced Lamb with Hojicha Sauce

Dana TeaChef Level 1
30 m 2


  • 2 lamb chops
  • 1.5 tsp ground Hojicha tea leaves
  • 1/2 tsp pepper, divided
  • 1/2 tsp salt, divided
  • 1/4 tsp ground ginger
  • dash of cumin
  • 1 T butter
  • 1 T flour
  • 1 C low sodium stock (any kind will work)
  • 1 tsp cornstarch
  • 1 tsp minced garlic
  • 1 T blush wine
  • dash of ground ginger (or 1/8 tsp freshly minced)
  • 1/2 C whole wheat cous cous


Combine 1/4 tsp pepper, 1/4 tsp salt, 1/2 tsp tea leaves, ginger and cumin. Rub spice mixture n the meat and heat grill to a hot setting. Sear the meat 3 min on each side, then reduce the heat to medium and turn every 5 min until cooked through, about 15-20 min.

While the meat is cooking, melt the butter in a saucepan over high heat. Add flour and stir. Cook for 1 min. Whisk in stock slowly, removing any lumps. Whisk in starch slowly, avoiding lumps. Add remaining ingredients and bring sauce to a boil. Boil until it is thick enough to coat the back of a spoon.

Cook the cous cous per package instructions. Divide onto two plates. Top each with a cooked lamb chop and pour sauce over. Serve with fresh steamed vegetables such as asparagus or green beans.

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