Rachel Khoo cooks slow roasted lamb marinated in buttermilk with herbs and toasted buckwheat served with a yoghurt sauce on Spring Kitchen with Tom Kerridge.
To prepare the lamb, Rachel used: 250ml buttermilk, 1/3 cup water, 1 Lamb leg, Salt and pepper to taste.
She put the lamb into a zip lock bag and pour over the buttermilk. It is then allowed to marinate in the fridge for about 24-48 hours before cooking.
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