Buttermilk Brined Lamb With Mint & Pistachio Relish

Serves 6-8


¼ cup table salt

1 tbsp mustard powder

1 tbsp each cumin seed, caraway,

coriander and fennel

3 strips lemon peel

4 cloves garlic, bruised with the

back of a knife

600ml buttermilk

1.5kg leg of lamb

2 tbsp extra virgin olive oil

1 tbsp honey

2 tbsp lemon juice

50g firm Feta, grated


1 tbsp honey

2 tbsp lemon juice

¼ cup olive oil

1 cup mint leaves, finely chopped ¼ cup finely chopped pistachios

Combine the salt, mustard powder, spices, lemon peel, garlic and 500ml water in a medium saucepan and bring to the boil, stirring to dissolve the salt. Set aside to cool and infuse. Once cool, add the buttermilk and mix to combine.

Place in a large non reactive container, add the lamb, making sure it is submerged and refrigerat­e for 24 hours (turning half way). Remove the lamb from the brine and then discard the brine. Preheat oven to 220°C (200°C fan forced). Place the lamb in a deep-sided roasting tray. Mix to combine the oil, honey and lemon juice and rub over the lamb. Season with plenty of pepper.

Add 2 cups water to the pan, cover with foil and roast for 2½ hours. Remove the foil, baste with pan juice and roast for a further 30 minutes or until golden.

For the relish, whisk the honey, lemon and olive oil in a bowl. Add the mint and pistachio, and gently toss to combine. Season with salt and pepper. Serve the lamb sliced with relish, pan juices and Feta.


The buttermilk brine will add flavour and tenderise the lamb, making it the perfect foolproof roast to make ahead on Christmas Day, eaten hot or cold. You can brine the lamb a few days in advance. Simply remove from the brine after 24 hours and keep covered and refrigerat­ed for a further 2 days before cooking. Make sure to not brine it for more than 24 hours. You can also cook the lamb the day ahead and serve cold. Reheat pan juices to serve.

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