Count on Bigelow Tea to show the way to all things tea! With its many bold flavors it can be enjoyed straight from a mug or in delicious recipes. For seventy years three generations of the Bigelow family have infused their love of tea into the homes and lifestyles of millions. America’s Number one Specialty Tea Company welcomes spring and proudly presents Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney. Enjoy it for your next family gathering as Spring ushers in many opportunities to get together and celebrate together.
- 4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
- clarified butter, or any high heat fat (enough to coate bottom of pan)
- 2 sweet onions, chopped
- 4 carrots, chopped
- 4 celery ribs, chopped
- 6 garlic cloves, chopped
- 32 ounces chicken stock
- 8 Bigelow Lemon Lift Tea bags
- 8 Bigelow Plantation Mint Tea bags
- 2 pounds pear, diced
- 1 cup jalapeno, diced
- 2 cups sweet onion, diced
- 1 cup white vinegar
- 2 Bigelow Mint Medley Herbal Tea bags
- 4 Bigelow Rooibos with Asian Pear Tea bags
- 1 tablespoon kosher salt
- 1 cup agave nectar, or sugar
Pre-heat oven to 200 degrees.
Heat braising pan and add enough fat to cover bottom.
Heat stock to a boil and add tea bags and let steep while lamb is browning.
Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan.
Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender.
Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg.
Place in low 200 degree oven for approximately four hours or until fork tender,
Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.
While lamb is braising prepare chutney.
Heat vinegar to boil and add tea bags, let steep five minutes.
Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar).
Let cook till liquid has reduced and is syrupy and pears are tender.
Chill and serve with lamb.
May we suggest Darjeeling Tea to pair with this delicious recipe!