Lamb and Buckwheat Pilaf with Parsnip

Rinse the buckwheat in a fine-mesh strainer under cold running water until the water runs clear, about 1 minute. Drain well and set aside.

Trim any excess fat from the lamb chop and cut the meat into 3cm pieces. Pat dry with paper towels and season with 0.5 tsp salt and the black pepper. Set aside.

Peel and finely dice the yellow onion. Mince the garlic. Peel the carrot and parsnip, then cut into 1cm dice. Roughly chop the parsley. Have all prep work within reach before heating the pan.

Heat the sunflower oil in a large, heavy-bottomed pot over medium-high heat until the oil shimmers and flows easily across the pan, about 1 minute.

Add the lamb pieces in a single layer, leaving space between each piece. Sear without touching for 3-4 minutes until a deep golden-brown crust forms on the first side. Flip and cook 2-3 minutes more until browned on the second side. Transfer to a plate and repeat with remaining lamb if needed. The internal temperature should reach 74C when fully cooked later.

Reduce heat to medium. Add the diced onion to the same pot with the remaining oil. Cook, stirring occasionally, for 5-6 minutes until softened and translucent.

Add the minced garlic, diced carrot, and diced parsnip. Stir to combine and cook for 3-4 minutes, until the parsnip begins to soften at the edges but still holds its shape.

Add the rinsed buckwheat to the pot. Stir continuously for 2 minutes to coat each grain in the oil and lightly toast it. The buckwheat will smell slightly nutty.

Return the seared lamb to the pot. Pour in the chicken broth and add the remaining 1 tsp salt. Increase heat and bring to a rolling boil, about 2 minutes.

Reduce heat to the lowest setting. Cover the pot tightly with a lid and simmer for 20-22 minutes, until the buckwheat is tender and all the liquid is absorbed. Do not lift the lid during this time.

Remove from heat and let the pilaf steam, covered, for 5 minutes. Uncover, fluff gently with a fork to separate the grains, and fold in the chopped parsley. Taste and adjust salt if needed. Serve immediately.