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

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the salad

For the yoghurt sauce