Method

• 1.
  To make the buttermilk curd, completely open the top of the carton to release any air. Close the carton and transfer to a saucepan, then carefully fill pan with water to the level of the buttermilk (avoid letting any water enter the carton).

• 2.
  Place saucepan over medium heat and bring to a simmer, then reduce heat to low. Cook for 30 minutes or until a kitchen thermometer inserted in the centre of the buttermilk reaches 80°C. Carefully remove the carton and stand for 5 minutes for the curds to separate from the whey.
• 3.
  Line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and carefully add separated curds and whey. Fold over cloth to cover. Chill for at least 1 hour to drain, then discard liquid, reserving strained curds. (Curds will keep, chilled in an airtight container, for up to 1 week.)
• 4.
  Meanwhile, to make the marinade for the lamb, using a mortar and pestle, pound garlic, coriander, basil stalks, half the basil leaves and 1 tsp each salt flakes and freshly ground black peppercorns to a rough paste. Transfer to a bowl with 2 tbs olive oil. Add lamb and toss well to coat. Set aside for 1 hour to marinate and come to room temperature before cooking.
• 5.
  When ready to cook the lamb, heat remaining 2 tbs oil in a frypan over medium-high heat. In 2 batches, add lamb and cook, turning halfway, for 6-7 minutes or until medium rare. Set first batch aside to rest, loosely covered with foil, and repeat with remaining lamb.
• 6.
  Combine mint leaves, broad beans, snow pea shoots and remaining basil leaves in a bowl. Thickly slice lamb and drizzle with extra olive oil. Serve with buttermilk curd and lemon wedges.