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Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad | Gourmet Traveller | Recipe | Lamb recipes, Greens recipe, Spinach salad
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gourmettraveller.com.au

Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad

2hr 5min · 4 servings
Australian Gourmet Traveller recipe for slow-roasted lamb with sprouted buckwheat, fennel and spinach salad.
temptingfoods
Kim Boyan

Ingredients

Meat
• 1 kg Rolled lamb shoulder, boneless
Produce
• 2 Baby fennel, bulbs
• 3 cups Baby spinach, loosely packed
• 3 Garlic clove
• 2 tsp Greek oregano, dried
• 2 Lemons, Juice and finely grated rind of
• 3/4 cup Mint
• 1/2 Spanish onion, small
• 3 Spring onions
Condiments
• 1 1/2 tbsp Lemon juice
Pasta & Grains
• 270 g Buckwheat
• 1 Sprouted buckwheat
Oils & Vinegars
• 125 ml Olive oil
• 50 ml Olive oil, extra-virgin
• 1 tbsp Red wine vinegar
Nuts & Seeds
• 40 g Pistachios
Dairy
• 100 g Greek feta
Beer, Wine & Liquor
• 200 ml White wine, dry

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