For 8 people
Preparation time : 30 minutes
Cooking time : 1 ½ hrs.

Ingredients
For the leg of lamb
1 leg of lamb semi de-boned
10 g (2 tbsp) of Spicy Chocolate tea
Salt and freshly ground pepper to taste

5g (1 tbsp) of Spicy Chocolate tea
250 ml (1 cup) of water
65 ml (1/4 cup) of dry white wine
200g (2 to 3) shredded carrots

For the bulgur wheat
10g (2 tbsp) of Prince Vladimir tea
300 ml ( 1 ¼ cup) of water
30 ml (2 tbsp) of olive oil
1 onion finely diced
125g (3/4 cup) of bulgur wheat
50g (4 tbsp) of dried cranberries

Ahead of time
In a coffee grinder, or with a pestle, grind 10g (2 tbsp) of Spicy Chocolate tea. Cover the inside and the outside of the leg of lamb with the ground tea, season and tie the leg up.

Let the Spicy Chocolate tea (5g – 1 tbsp) infuse in 250 ml of previously boiled water for 4 minutes.

Next step
Preheat the oven to 180°C (350°F).

Place the leg of lamb in a lightly greased flat roasting pan, add carrots, place in the oven and cook for 30 minutes. Pour the Spicy Chocolate on the leg of lamb, turn it and cook for another 45 minutes to 1 hour. Baste frequently with the tea.

For the bulgur wheat
Let the Prince Vladimir tea infuse in 300 ml of previously boiled water for 5 minutes.

Sear the onions in the olive oil, add bulgur and brown for 1 minute. Add the Prince Vladimir tea and the cranberries, cook for 5 minutes on low heat. Take off of heat and let sit for 15 minutes.

Chef’s touch
Let the leg of lamb stand for 15 minutes before slicing it thinly. Strain the cooking juices. Serve leg of lamb with the carrots and the bulgur, accompanied by the jus in a sauce-boat.