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Ingredients

1. 1/2 cup plus 2 tablespoons (about 1/2 ounce) jasmine tea leaves
2. 1/4 cup hot water
3. Four 6- to 7-ounce pieces of lamb tenderloin
4. 1/4 cup blanched whole almonds
5. 3/4 cup crustless fresh brioche crumbs
6. 2 tablespoons unsalted butter, softened
7. 1 teaspoon finely grated lemon zest (preferably from a Meyer lemon)
8. Pinch of cayenne pepper
9. Salt and freshly ground pepper
10. 2 tablespoons extra-virgin olive oil
11. 2 cups shelled fresh or frozen petite peas (10 ounces)
12. 3/4 cup chicken stock or canned low-sodium broth

Description

Food & Wine