BBC Food - Recipes - Buttermilk lamb with buckwheat and herb salad
A buttermilk marinade and slow cooking makes for deliciously tender lamb, served with buckwheat dressed with yoghurt, lemon and herbs. Use saltmarsh lamb and you’ll be close to the original...
Ingredients
- 1.25kg/2lb 12oz lean leg of lamb
- 200g/7oz buttermilk
- salt and freshly ground pepper
- knob of butter , for greasing
- 400g/14oz buckwheat
- large bunch of fresh mint (about 40g/1½oz)
- large bunch of fresh flatleaf parsley (about 40g/1½oz)
- 1 lemon , juice only
- 4 tbsp olive oil
- ½ lemon , zest and juice
- 600g/1lb 5oz plain yoghurt
- 1 red onion , finely chopped
- pinch of sugar
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