Buckwheat and lamb stew

• cold-pressed rapeseed oil↗2 tbsp tbsp
• lamb for stew↗400g g

  excess fat trimmed

• onion↗1

  finely chopped

• leek↗3

  sliced into 1 cm rings

• young carrots↗250g g
• garlic cloves↗3

  finely chopped

• all‑purpose flour↗2 tbsp tbsp
• lemon thyme↗3

  sprigs

• bay leaf↗1
• white wine↗150ml ml
• low‑salt vegetable broth↗600ml ml
• buckwheat↗80g g
• large unpeeled lemon↗1

  zest

• parsley↗1 small bunch

  leaves finely chopped

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a pot over high heat. Sear the lamb in two batches for 5 minutes each until evenly browned. Remove the meat from the pot and set aside.

2. 2

   Heat the remaining oil in the same pot and sauté the onion and leek over medium heat for 7 minutes. Add the carrot and two‑thirds of the garlic, sauté for another minute. Add the meat to the pot together with the flour and cook for another 2 minutes. Add the lemon thyme and bay leaf, then the white wine and bring to a boil, after which pour in the low‑salt vegetable broth. Stir well. Cover and simmer over low heat for 2½–3 hours or until the meat is tender. Add the buckwheat during the last 20 minutes of cooking.

3. 3

   Combine the remaining garlic with lemon zest and parsley. Serve the stew in bowls, sprinkling it with the parsley‑lemon mixture.