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Seared Lamb with a Smoky Slather
  • 1 tablespoon lapsang souchong tea leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, more to taste
  • ½ teaspoon ground black pepper, more to taste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, plus thyme sprigs for garnish
  • ¼ cup extra-virgin olive oil
  • ½ leg of lamb, boned and butterflied, excess fat trimmed
  • 1 pound small white turnips, about 8, trimmed and peeled
  • 1 pound small red potatoes, about 8, peeled
  • ½ cup dry red wine
  • 1 tablespoon soft unsalted butter
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