Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad

Name: Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad
Total time: 125 min
Ingredients: 125 ml (½ cup) olive oil; 2 garlic cloves, finely chopped; Juice and finely grated rind of 2 lemons; 2 tsp each dried Greek oregano (see note) and mint; 1 kg boneless rolled lamb shoulder; 200 ml dry white wine; Sprouted buckwheat, fennel and spinach salad; 270 gm (1½ cups) buckwheat; ½ small Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 1½ tbsp lemon juice, or to taste; 1 tbsp red wine vinegar; 2 baby fennel bulbs; 3 cups (loosely packed) baby spinach; ¾ cup each coarsely chopped mint, dill and flat-leaf parsley; 3 spring onions, thinly sliced; 50 ml extra-virgin olive oil; 100 gm Greek feta, coarsely crumbled; 40 gm pistachios, coarsely chopped

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for slow-roasted lamb with sprouted buckwheat, fennel and spinach salad.

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