Buttermilk lamb with toasted buckwheat and herb salad recipe
Ingredients - 2½ lb (1.2 kg) lean leg of Lamb - ¾ cup Buttermilk - ¾ cup Water - Salt - freshly ground Black Pepper - 2½ cups (400 g) Buckwheat - Large bunch
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Ingredients
- Lamb: 2½ lb (1.2 kg) lean leg of
- Buttermilk: ¾ cup
- Water: ¾ cup
- Salt
- Black Pepper: freshly ground
- Buckwheat: 2½ cups (400 g)
- Mint: Large bunch of
- Parsley: Large bunch of flat-leaf
- Lemon: 1
- Olive Oil: 4 tbsp
- Lemon Juice: ½
- Yogurt: 2½ cups (600 g) plain
- Red Onion: 1
- Sugar: Pinch of
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