Lamb and noodles | Auckland Food | Wineries and Restaurants in Auckland

Tea has an important role in the social lives of the British and of the Japanese, with the latter more likely to include it in a number of their ceremonies.

This week, we're using it for a purpose other than sipping. Tea adds an intriguing flavour to a piece of pink-cooked lamb, and it has already been incorporated into the room-temperature noodles that sit alongside.

The dish will work without the tea powder and could be made with plain noodles, but if you do have an old coffee grinder at the back of the cupboard, it's worth experimenting. That tea flavour really will have your guests guessing.

1 eggplant
salt and pepper
600g lamb backstrap (boned rack), trimmed of fat and membrane
2 Tbsps pure olive oil
2 Tbsps Jasmine tea leaves (optional)
4 Tbsps vegetable oil
4 handfuls Japanese green tea soba noodles (about 150g)
juice of quarter lemon
5 Tbsps extra-virgin olive oil
6 basil leaves

With a vegetable peeler, peel the eggplant lengthwise in alternating strips, leaving 1cm-wide strips of skin still attached. Cut into 2cm cubes, sprinkle with salt and place in a strainer to drain for 30 minutes. Pat dry with paper towels.

Brush trimmed lamb with olive oil and season. If using the tea leaves, reduce them to powder in an old coffee grinder, and roll the meat in them to coat.

Set oven to 180C. Heat the vegetable oil in a frypan and cook the eggplant until golden-brown. Drain on paper towels. Sear the meat all over in an ovenproof frypan, then transfer to the oven. Cook for six minutes, remove, tent loosely with foil and put in a warm place to rest for at least 10 minutes.

While the meat cooks, bring a large pot of water to the boil and cook the soba noodles for the time recommended on the packet (usually six minutes).

To assemble: mix the lemon juice and extra-virgin oil and season. Use most of it to toss the noodles, fold in the eggplant and arrange on four plates. Slice the lamb and drizzle with its juices and some of the remaining dressing. Tear the basil leaves and use to separate the greens and meat, then sprinkle the last of the dressing over the top.

Serves 4

Wine match

The dish stars red meat, but it works best with a dryish rose. There are many good examples on the market, and one of the best is from Waitaki Valley, a new region in South Canterbury.

Kurow Village Penny Blonde Rose 2009, made from pinot noir enlivened with a dash of the Italian variety, Dolcetto, is refreshingly dry, moderately weighty and tastes as it looks - like crushed raspberries and strawberries. It's not easy to find, but well worth the search. Look for it at around $20.