Ingredients
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2½ lb (1.2 kg) lean leg of Lamb
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¾ cup Buttermilk
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¾ cup Water
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Salt
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freshly ground Black Pepper
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2½ cups (400 g) Buckwheat
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Large bunch of Mint
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Large bunch of flat-leaf Parsley
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1 Lemon
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4 tbsp Olive Oil
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For the Yogurt Sauce
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½ Lemon Juice
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2½ cups (600 g) plain Yogurt
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1 Red Onion
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Pinch of Sugar
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Salt
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freshly ground Black Pepper
Directions
You might call fourth-generation specialist farmer Yannick Frain the ambassador of mouton prés-salés. His sheep (mostly black-faced Suffolk) live in the shadow of Mont Saint-Michel. This location not only provides an impressive backdrop, but when the tide is up during the full moon, the marshes are submerged in salt water. Grazing on this grass imparts a unique flavor to the meat.
Steps
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1
Done
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Combine the lamb and buttermilk in a deep casserole dish or Dutch oven. Cover tightly. Refrigerate to marinate for 24 to 48 hours. |
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2
Done
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Preheat the oven to 325°F. Add the water to the lamb and buttermilk, season with plenty of salt and pepper, and bake for 3½ hours, basting every hour or so with the cooking liquid. Remove from the oven and cover with lightly greased foil to rest for 10 minutes. |
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3
Done
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Meanwhile, place a large saucepan over medium heat. Add the buckwheat and dry-toast for about 5 minutes, until it is golden brown and has a nutty fragrance. Remove from the heat and cool to room temperature. Tear the mint and parsley leaves into the buckwheat and add a pinch of salt, the lemon juice, and oil. Toss to combine, then set aside. |
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4
Done
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To make the yogurt sauce: Mix the lemon zest and juice with the yogurt, onion, and sugar. Season with salt and pepper. |
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5
Done
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Slice the meat and serve on top of the buckwheat with the yogurt sauce drizzled over. |
