Rack of Lamb with Whispering Heaven Tea

Preheat oven to 350 degrees F.

Grind the tea leaves in a food grinder.

Season the lamb, rub it with 1 tbsp. grape seed oil, and sprinkle to cover with the tea.

Heat 1 tbsp. grape seed oil in a large, ovenproof sauté pan on medium-high heat.

Sear the lamb for about 3 minutes per side or until browned all over.

Finish it in the oven for about 20 to 25 minutes or until a thermometer inserted in the thickest part registers 140 degrees F. for medium.

Let the meat rest for 10 minutes.

Season to taste.

Bring a large pot salted water to a boil.

Cook potato slices in the boiling water until almost done, about 15 minutes.

Put the grape seed oil in a medium saucepan and heat on medium heat.

Turn the heat off and add the lemon grass.

Put the potatoes, lemon grass, green onions and oil in a medium bowl and toss to coat.

Season to taste.

Put the veal jus in a small pot and heat on medium heat until it comes to a boil, about 6 minutes.

Cut the lamb and arrange it on 4 plates with the asparagus, green onions, chives.

Drizzle with the veal jus.