Buttermilk and lemon lamb

This was a really random idea but it worked out really nicely. We went out for the afternoon to go fruit picking and visit a friend for a cup of tea and I meant to start marinating the lamb before we went out but forgot, so our lamb had the minimum of marinating time but was really tasty anyway. Marinating meat is often something that I don't do as it needs me to think ahead, but it is well worth trying when you get organised. We served ours with some buttery new potatoes and a green salad, followed by strawberries and raspberries from our fruit picking ventures.

 Buttermilk and lemon lamb (served 2 adults)

250-300g Diced lamb shoulder

1 lemon

2 tbsp buttermilk

1 tsp dried oregano

Seasoning

1. Marinate the lamb at least 30 minutes before you cook but if you can even earlier. Cover and leave it in the fridge if you are going to marinate earlier. To make the marinade, put the lamb in a dish and add the zest of the lemon, along with the buttermilk, dried oregano and seasoning. Stir to make sure all of the lamb is coated.

2. Once the lamb has marinated, place it in a pan over a medium to high heat. If like our lamb did tonight it releases too much liquid, drain some of this off. Towards the end of the cooking time, squeeze the juice of the lemon into the lamb pan. Brown off the meat, make sure it cooks long enough to be cooked through.