Ingredients

• 1.25kg/2lb 12oz lean leg of lamb
• 200g/7oz buttermilk
• salt and freshly ground pepper
• knob of butter
• for greasing
• 400g/14oz buckwheat
• large bunch of fresh mint (about 40g/1½oz)
• large bunch of fresh flatleaf parsley (about 40g/1½oz)
• 1 lemon
• juice only
• 4 tbsp olive oil
• ½ lemon
• zest and juice
• 600g/1lb 5oz plain yoghurt
• 1 red onion
• finely chopped
• pinch of sugar

Directions

• 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.
• 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.
• 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.
• Tear the mint and parsley leaves into the buckwheat
• add a pinch of salt
• the lemon juice and oil. Toss together then set aside.
• To make the yoghurt sauce
• mix the lemon zest and juice with the yoghurt
• onion and sugar. Season to taste with salt and pepper.
• To serve
• flake the meat and serve on top of the buckwheat salad with the yoghurt sauce drizzled over.