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Lamb Churrasco with Green Mole and Dilmah English Afternoon Tea

“Molé” roughly translates as “concoction”, the most well known of all being guacamole. The classic molé verde from Oaxaca is given its distinctive flavour by locally grown herbs such as hoja santa and epazote that are hard to find outside of the region. This delicate twist uses pistachios and cos lettuce to give a wonderful bright colour.


  • 50 ml vegetable oil

  • 2 garlic cloves, minced

  • ? cup finely diced white onion

  • ? cup roasted cashews

  • ¼ tsp toasted and ground cumin seeds

  • ¼ cup flat leaf parsley leaves

  • ½ cup peeled unsalted pistachios

  • 4 green tomatoes

  • 6 cos leaves, centre ribs removed

  • 4 serrano chillies

  • 1 tsp black pepper corns

  • 2 cloves

  • 400 ml chicken stock

  • salt

  • Juice of 1 lime

  • To Serve

  • 4 portions of lamb fillet, 150 g each

  • 1 tablespoon of Dilmah English Afternoon tea

  • Sea salt, to taste

  • 1 bunch watercress

  • 100 g pickled red jalapeños

  • 2 cobs corn, boiled in salted water until tender

  • ¼ cup julienned white radish


  • 1.

    Heat a heavy-based 22 cm pot to a medium heat and add oil, garlic and onion. Cook gently without colouring.

  • 2.

    Meanwhile, place all the remaining molé ingredients except the salt and lime in a blender jug. Blend until very smooth.

  • 3.

    When the onion and garlic is translucent, add the blended sauce and stir through. Bring to a simmer and then cook for 7-8 minutes on a very low heat. Do not overcook otherwise the sauce will go lose its bright green colour. Strain the sauce through a fine sieve then add seasoning and lime juice.

  • 4.

    Heat a char-grill to a high heat. Brush the lamb fillet with olive oil, then season well with sea salt and tea before placing on the grill. Brush the cooked corn with olive oil and season and then grill. Turn the corn as it colours to ensure even heating then remove when lightly coloured. Let lamb rest for 5 minutes before serving.

  • 5.

    To serve, stand the corn upright on its flat end and cut downwards to remove the kernels. Slice the lamb fillet against the grain into 6 equal size pieces. Dress a warmed plate with the green molé; arrange the corn on the base of the plate, then the watercress. Place the sliced lamb on top and garnish with pickled red jalapeño strips and white radish.

  • 6.


  • 7.

    If pickled red jalapeños are unavailable, roasted red pepper strips are a great substitute.


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