Buttermilk Brined Lamb With Mint and Pistachio Relish

Buttermilk Brined Lamb With Mint and Pistachio Relish is a show-stopping main dish that features tender, succulent lamb marinated in a spiced buttermilk brine, then slow-roasted and topped with a fresh, zesty mint and pistachio relish. This recipe balances richness and brightness in every bite.

Why You’ll Love This Recipe

• Tender, flavorful lamb from the buttermilk brine
• A unique twist on classic roast lamb with Middle Eastern-inspired relish
• Ideal for special occasions or a standout Sunday roast
• Easily adaptable with various cuts and herbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brine:

• ¼ cup kosher salt
• 1 tablespoon mustard powder
• 1 tablespoon each cumin, coriander, caraway, and fennel seeds
• Lemon peel strips
• 3–4 garlic cloves, bruised
• 500 ml water
• 600 ml buttermilk

For the Lamb:

• 1.5 kg leg of lamb
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons lemon juice
• Freshly ground black pepper

For the Mint and Pistachio Relish:

• 1 tablespoon honey
• 2 tablespoons lemon juice
• ¼ cup olive oil
• 1 cup finely chopped fresh mint
• ¼ cup chopped pistachios
• Salt and pepper to taste
• Optional: crumbled feta for garnish

Directions

1. Make the brine: In a saucepan, combine salt, mustard powder, spices, lemon peel, garlic, and water. Bring to a simmer until salt dissolves. Let cool and stir in buttermilk.
2. Brine the lamb: Place lamb in a large container and cover with the brine. Refrigerate for 24 hours, turning halfway through.
3. Roast the lamb: Preheat oven to 425°F (220°C). Remove lamb from brine, pat dry. Mix olive oil, honey, lemon juice, and pepper. Rub over lamb. Place in a roasting pan with 2 cups water. Cover with foil and roast for 2½ hours. Remove foil, baste, and roast uncovered for another 30 minutes until browned.
4. Make the relish: Mix honey, lemon juice, and olive oil in a bowl. Stir in mint and pistachios. Season with salt and pepper.
5. Serve: Slice lamb, spoon over pan juices, top with relish, and optionally sprinkle with feta.

Servings and timing

• Servings: 6–8
• Prep time: 20 minutes (plus 24-hour brining)
• Cook time: 3 hours
• Total time: 27 hours (mostly hands-off)

Variations

• Use lamb shoulder instead of leg for a richer cut
• Add chopped parsley or cilantro to the relish for extra herbaceous flavor
• Incorporate chili flakes into the brine or relish for added heat
• Try orange zest in the brine for a citrus twist

storage/reheating

• Store leftovers in the fridge for up to 3 days
• Reheat gently in a 325°F oven covered with foil and some pan juices
• Freeze slices of lamb in an airtight container for up to 2 months
• Store relish separately and use within 3 days

FAQs

Why use buttermilk for brining?

Buttermilk helps tenderize the lamb and infuses it with tangy flavor thanks to its acidity.

Can I use a different cut of lamb?

Yes, shoulder or even lamb racks can be used—adjust cooking times accordingly.

Is the brine too salty?

No, it’s balanced for flavor and tenderizing. Just be sure to discard the brine after use.

Can I skip the honey in the rub?

You can, but it helps the lamb caramelize and adds a subtle sweetness.

What if I don’t have all the spices?

Use what you have; cumin and coriander are the most essential for the flavor profile.

Do I need to use pistachios?

No, you can substitute with walnuts or almonds if preferred.

Can I make this ahead of time?

Yes, roast the lamb a day ahead and reheat with its juices; make the relish fresh.

What’s a good side dish?

Serve with roasted potatoes, couscous, or a crisp cucumber salad.

Is the relish served cold?

Yes, it’s a fresh contrast to the warm lamb and best served at room temperature.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

Buttermilk Brined Lamb With Mint and Pistachio Relish is a bold and beautiful centerpiece dish. The buttermilk ensures juicy, flavorful meat, while the mint-pistachio relish brings a refreshing finish. Whether for a festive dinner or a special gathering, this lamb dish is sure to impress.

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