Lamb Marinated in Jasmine Tea with Sweet Pea Sauce

Name: Lamb Marinated in Jasmine Tea with Sweet Pea Sauce
Ingredients: 1/2 cup plus 2 tablespoons (about 1/2 ounce) jasmine tea leaves; 1/4 cup hot water; Four 6- to 7-ounce pieces of lamb tenderloin; 1/4 cup blanched whole almonds; 3/4 cup crustless fresh brioche crumbs; 2 tablespoons unsalted butter, softened; 1 teaspoon finely grated lemon zest (preferably from a Meyer lemon); Pinch of cayenne pepper; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 cups shelled fresh or frozen petite peas (10 ounces); 3/4 cup chicken stock or canned low-sodium broth