Buttermilk Lamb with Buckwheat and Herb Salad

Slow-cooked buttermilk marinated lamb served over a toasted buckwheat salad with a zesty herb and onion yoghurt sauce.

Healthy Lamb High Protein Slow Cooked Buckwheat

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

68.2g

per serving

272.8 g total

Fat

49.1g

per serving

196.2 g total

Protein

87.1g

per serving

348.5 g total

Cook Time

215

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

Dairy

200

Buttermilk

Butter

Knob for greasing

600

Plain Yoghurt

Fruits

piece

Lemon Juice

Juice from one lemon

0.5

piece

Lemon

Zest and juice

GrainsCereals

400

Buckwheat

Meat

1.25

Lamb

Lean leg

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Mint

Fresh leaves

Flat leaf Parsley

Fresh leaves

OilsFats

Olive Oil

Vegetables

piece

Red Onion

Finely chopped

Method

Place the lamb in a bag with buttermilk and marinate in the fridge overnight.

Preheat the oven to 160°C.

Place the lamb, buttermilk, and 200ml of water in a casserole dish and season well.

Cook the lamb for 3.5 hours while basting periodically with the liquid.

Remove lamb from the oven and rest for 10 minutes under greased foil.

Dry-toast the buckwheat in a saucepan for 5 minutes until golden and fragrant.

Mix the buckwheat with torn mint, parsley, salt, lemon juice, and olive oil.

Combine the lemon zest, lemon juice, yoghurt, onion, sugar, and seasoning to make the sauce.

Flake the meat and serve over the salad with the yoghurt sauce drizzle.