Tea Rubbed Lamb With Taleggio Orzo And Kohlrabi Slaw

• The Lamb
• 8 lamb chops (2 per person)
• 1/2 cup black tea
• 1/4 cup brown sugar
• 2 tablespoons salt
• 2 tablespoons toasted coriander
• 2 tablespoons black pepper
• Taleggio Orzo and Kohlrabi Slaw
• 2 small kohlrabi, peeled and julienned
• 3 small yellow beets
• greens of the beets, minced
• 1 shallot, minced
• juice of 1 lemon
• 1 tablespoon apple cider vinegar
• olive oil
• salt
• 2 cups orzo
• pot of water
• 2 cups minced dandelion greens
• 2 tablespoons butter
• salt
• 1 cup grated taleggio

1. Grind all the ingredients in a coffee grinder or food processor (except the lamb). Sprinkle onto lamb, and rub into the flesh. Let sit for 2 hours then use a paper towel to wipe off what you can, bring the lamb to room temperature. Sear the lamb chops on either side and cook to medium rare (140). Let rest for 5-10 minutes.
2. For the slaw: Combine the kohlrabi, yellow beets, beet greens, shallot, lemon juice, apple cider vinegar, olive oil and salt in a bowl, leave to marinade for 5 minutes or so.
3. For the orzo: Bring salted water to a boil, add orzo and cook through. Strain the orzo but reserve some of the liquid. Add in the butter, followed by the dandelion greens (you want them to wilt a little). Then slowly add the grated cheese, make sure to add some of the pasta water as well. You are basically making Mac and Cheese, by slowly adding the cheese and hot water, it will melt evenly to a sort of risotto consistency.
4. Server all together or as separate dishes.

chops, black tea, brown sugar, salt, coriander, black pepper, yellow beets, beets, shallot, lemon, apple cider vinegar, olive oil, salt, orzo, water, dandelion greens, butter, salt, taleggio

Taken from food52.com/recipes/14000-tea-rubbed-lamb-with-taleggio-orzo-and-kohlrabi-slaw (may not work)