Cold Lamb and Buckwheat Salad with Charred Parsnip

Pat lamb chops dry and season both sides with 1 teaspoon salt and black pepper. Let sit at room temperature for 15 minutes.

Heat a grill or cast-iron skillet over high heat until lightly smoking. Sear lamb chops 4-5 minutes per side until charred and internal temperature reaches 63C (145F) for medium-rare.

Transfer to a plate and rest for 5 minutes. Refrigerate uncovered until fully cold, about 1 hour. Slice against the grain into strips.

Peel parsnips and cut into 1-inch rounds. Toss with sunflower oil and a pinch of salt.

In the same hot skillet over high heat, char parsnip pieces 3-4 minutes per side until caramelized and tender with dark edges. Set aside to cool.

Rinse buckwheat under cold water. Combine with 400ml water and 0.5 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 12-15 minutes until tender and water is absorbed.

Spread on a baking sheet to cool quickly. Do not refrigerate hot buckwheat — spread thin and let reach room temperature within 30 minutes, then cool further if needed.

Juice the lemon into a small bowl. Finely mince the garlic clove and whisk together with lemon juice, olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Slice yellow onion thinly. In a large bowl, combine cooled buckwheat, sliced lamb, charred parsnip, and sliced onion.

Pour dressing over the salad and toss gently to coat. Chop parsley and fold in. Taste and adjust seasoning. Serve immediately or refrigerate up to 24 hours.