Lamb loin glazed with black tea and served with scones

Total time: 55m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 444 Kcal, 37g Protein, 31g Carbohydrates, 18g Fat


  • Scones
  • 25 g butter
  • 25 g dried fruit
  • 100 g white flour
  • 0.5 tsp sugar
  • 1 tsp baking powder
  • 2 pinches salt
  • 0.5 dl milk
  • 3 tbsp milk
  • a little clarified butter
  • Black tea glaze
  • 2 bags black tea
  • 2 tsp thyme leaf
  • 1 tbsp honey
  • 2 dl water
  • a little pepper
  • 0.25 tsp sea salt
  • Lamb loin
  • a little oil
  • 2 lamb loins
  • 2 tbsp veal stock
  • 1 dl water

View these products


  • Scones

    Roughly chop the dried fruits, cut the butter into pieces, put in the fridge.
  • Mix the flour, baking powder, salt and dried fruits in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.
  • Roll out the dough to a thickness of approx. 2 cm. Using a cutter (approx. 5 cm diameter), cut out 4 scones, place on an oven tray lined with baking paper, brush with milk.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the scones, cool on a cooling rack. Halve the scones.
  • Heat the butter in a frying pan, cook the scones for approx. 3 mins. each side.
  • Black tea glaze

    Steep the black tea in the water for about 4 mins., combine in a pan with honey, thyme, salt and pepper, bring to the boil, reduce to approx. half, allow to cool.
  • Lamb loin

    Coat the meat all over with the black tea glaze. Heat the oil in a frying pan. Brown the meat all over. Reduce the heat, continue cooking the meat for approx. 4 mins. each, coating several times with the black tea during cooking.
  • Keep warm on a plate. Pour the water, veal stock and 1 tbsp of the black tea glaze into the pan, loosen any bits that have become stuck to the bottom of the pan, reduce a little. Carve the meat, pour over the cooking juices, serve with the scones.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home