Buttermilk lamb with buckwheat and herb salad

18th July 2016 - Recipes

Quick recipe finder 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 French inspiration for this recipe – the sheep farms in the shadow of Mont Saint-Michel.

By From Spring Kitchen with Tom Kerridge


For the salad

For the yoghurt sauce


  1. Place the lamb in a large freezer bag. Coat it with the buttermilk, and fasten the bag securely. Leave in the fridge to marinate overnight or preferably for 24-48 hours.

  2. When you are ready to cook, preheat the oven to 160C/325F/Gas 3. Place the lamb with the buttermilk and 200ml/7fl oz water in a deep casserole or ovenproof pan. Season with plenty of salt and pepper. Cook the lamb in the oven for 3½ hours, basting it every hour or so with the cooking liquid. When done, remove from the oven and cover with lightly greased aluminium foil to rest for 10 minutes.

  3. For the salad, tip the buckwheat into a large saucepan and dry-toast for about five minutes, or until it is golden-brown and has a nutty fragrance. Remove from the heat and leave to cool.

  4. Tear the mint and parsley leaves into the buckwheat, add a pinch of salt, the lemon juice and oil. Toss together then set aside.

  5. To make the yoghurt sauce, mix the lemon zest and juice with the yoghurt, onion and sugar. Season to taste with salt and pepper.

  6. To serve, flake the meat and serve on top of the buckwheat salad with the yoghurt sauce drizzled over.

Slow roast leg of lamb with chardonnay, rosemary, sage and bay

Slow roast shoulder of lamb with sliced potatoes

This recipe is from…

Spring Kitchen with Tom Kerridge

Spring Kitchen with Tom Kerridge

Episode 8


Recipes from this episode