Adam Handling's Roast Lapsang Lamb Shoulder

Newby Teas' inspiring ambassador, Adam Handling - Head Chef and Owner of The Frog, east London - is transforming our teas into delectable dishes that fuse home comforts and luxury dining. We’ve challenged him to create four fabulous recipes including two mains and two desserts using our fine blends. Adam's made the recipes super easy to follow so that we can all try them at home when it's time to impress.

A smoky black tea with the colour of dark chocolate, our Lapsang Souchong is a blend like no other. Its sweet aroma is evident from the moment the pouch is opened, and it’s earthy character lends itself to a barbecued lamb shoulder quite beatifully. So, without further ado, here's how to put a luxury tea lover's spin on that classic Sunday roast...

Roast lamb shoulder with Lapsang Souchong rub

Ingredients

• One small lamb shoulder
• Olive oil
• 1tsp smoked paprika
• 1stp garlic powder
• 1tsp onion powder
• 1tsp salt
• 1tsp cayenne pepper
• 3tsp Newby Lapsang Souchong loose leaf tea

Method

Preheat the oven to 160 degrees. Blitz all the herbs, spices and tea together in a spice grinder or pestle and mortar until finely ground. Rub the lamb shoulder with olive oil and completely cover with the spice rub. Bake covered with tin foil in the oven for 4 hours or until the meat is tender and comes away from the bone easily. If you’re after a truly scrumptious serving suggestion, might we recommend turning this dish into the ultimate pulled lamb sandwich? Pull the meat off the bone and pop it between two slices of nice, rustic bread then drizzle with olive oil and add a little finely-shredded sauerkraut. Et voila.