Ingredients

• 500g lean lamb leg or loin, cut into 2cm cubes
• 200g raw buckwheat groats
• 2 medium beetroots (approx. 300g), peeled and cubed
• 2 medium carrots (approx. 200g), peeled and cubed
• 1 fennel bulb, trimmed and sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 600ml vegetable or lamb stock
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• 1 small bunch fresh mint, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the cubed beetroot, carrots, and sliced fennel with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
2. 2.While the vegetables roast, heat the remaining tablespoon of olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the cubed lamb and brown on all sides. Season with salt and pepper, then remove the lamb and set aside.
3. 3.In the same pot, reduce the heat to medium, add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the buckwheat groats to the pot and toast for 1-2 minutes, stirring constantly.
5. 5.Return the browned lamb to the pot. Pour in the stock, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the buckwheat is tender and has absorbed most of the liquid.
6. 6.Gently stir the roasted vegetables into the cooked lamb and buckwheat mixture. Turn off the heat and let it sit, covered, for 5 minutes.
7. 7.Just before serving, stir in the fresh lemon juice and chopped mint. Adjust seasoning with salt and pepper if needed.

Nutrition Information

Why this recipe