Buttermilk-marinated lamb with spring greens, salsa verde & yoghurt

Buttermilk-marinated lamb with spring greens, salsa verde & yoghurt

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1 leg of lamb, deboned and butterflied
500ml rapeseed oil, for frying

For the marinade

Quantity Ingredient
1 litre buttermilk
1 tablespoon sea salt
2 lemons, juiced
8 garlic cloves, crushed
1 tablespoon freshly ground black pepper
2 sprigs rosemary, finely chopped
2 tablespoons dijon mustard

For the spring greens

Quantity Ingredient
500g spring greens, finely chopped
50g butter
3 garlic cloves, finely sliced
1 lemon, juiced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

To serve

Quantity Ingredient
2 Dong’s flatbreads
100ml yoghurt
100ml Shack salsa verde
1 pomegranate, seeds

Method

  1. Mix all the marinade ingredients together in a large dish and, once fully incorporated, add the lamb and thoroughly mix through. Cover and marinate for 24 hours in the refrigerator.
  2. When you’re ready to cook, drain the lamb from the marinade and preheat your oven to 160°C. Place your lamb in a roasting tray in the oven for 1½ hours, then turn the oven temperature up to 200°C and cook for a further 20 minutes to crisp up the lamb. Remove from the oven and set aside to rest for 15 minutes.
  3. Cook the spring greens in a pan of boiling water for 3 minutes. Remove and drain. Melt the butter in a frying pan over a medium heat, add the garlic and cook for 3 minutes, then add the spring greens, lemon juice and salt and pepper. Remove from the heat and set aside.
  4. Warm up the flatbreads in a frying pan for 2 minutes on each side. Pull the lamb apart and place on the flatbreads. Move them to a serving platter and add the spring greens. Drizzle over the yoghurt and salsa verde and scatter over the pomegranate seeds.
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