Photo: Anna Pelzer
Buttermilk lamb with buckwheat and herb salad
13 ingredients
Serves 4-6
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
770
Calories
35g
Protein
54g
Fat
39g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Buckwheat | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.25kg/2lb 12oz lean leg of lamb
- 200g/7oz buttermilk
- and freshly ground saltpepper
- knob of butter
- 400g/14oz buckwheat
- large bunch of fresh mint
- large bunch of fresh flatleaf parsley
- 1 lemon
- 4 tbsp olive oil
- ½ lemon
- 600g/1lb 5oz plain yoghurt
- 1 red onion
- pinch of sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes