how to make quick Tea-smoked lamb with coconut sweet potato mash

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tea-smoked lamb with coconut sweet potato mash. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tea-smoked lamb with coconut sweet potato mash is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tea-smoked lamb with coconut sweet potato mash is something that I’ve loved my entire life.

Table of Contents


  • 40g (1/2 cup) loose-leaf black tea
  • 100g (1/2 cup) long grain rice
  • 2 tablespoons brown sugar
  • 1 tablespoon Sichuan peppercorns
  • 4 whole star anise
  • 2 (about 500g each, 9 cutlets per rack) French trimmed lamb racks
  • Fresh coriander sprigs, to serve


  • Step 1
    Preheat oven to 180C/160C fan forced. Line the base of a wok with foil. Combine the tea, rice, sugar, pepper and star anise in a bowl. Spread over the foil, being careful not to let the mixture touch the wok.
  • Step 2
    Place a wire rack in the wok. Place over high heat. Once the mixture starts to smoke, place the lamb on the wire rack and cover tightly with lid or foil. Smoke lamb, without lifting the lid or foil, for 15 minutes.
  • Step 3
    Meanwhile, cook the potato in a saucepan of boiling water for 12 minutes or until tender. Drain. Return to pan. Cook over low heat, shaking the pan, for 1 minute. Add cream, ginger and salt. Mash until smooth. Keep warm.
  • Step 4
    Line a baking tray with foil. Transfer lamb to the prepared tray. Season with sea salt. Roast for 8-10 minutes for medium-rare or until cooked to your liking. Transfer the lamb to a plate. Set aside for 5 minutes to rest.
  • Step 5
    While the meat is resting, combine the hoisin sauce and stock in a saucepan over medium-high heat and simmer for 2 minutes or until thickened slightly. Remove from the heat and keep warm.
  • Step 6
    Use a sharp knife to carve the lamb. Divide the coconut sweet potato mash among serving plates. Drizzle with the hoisin glaze. Top with the lamb and scatter with the coriander sprigs.

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