The sweetness of the raisins and acid in the olives and lemon round out the buckwheat salad and give it a great depth of flavor that complements the rack of lamb perfectly.
Swap option: Try this recipe with quinoa instead of buckwheat.
For the lamb:
Preheat the oven to 350°F.
Heat the oil in a sauté pan over high heat. Season the lamb with salt and pepper. Sear the lamb on both sides until browned, then place the pan in the oven and cook for about 8 minutes or until the internal temperature of the lamb reaches 130°F. Remove from the oven and place the lamb on a cutting board to rest for at least 5 minutes prior to serving.
For the buckwheat salad:
In a sauté pan, heat grapeseed oil over medium-high heat. Add the cauliflower to the pan and let cook for approximately 2 minutes. Add the cashews and curry powder and cook for approximately 2 more minutes. Last, add the olives, capers, raisins, chili and buckwheat cook for an additional 2 minutes.
Remove the pan from heat and stir in the parsley. Set aside.
For the tzatziki:
In a small bowl, add the cucumber and season with salt. Then allow to sit for 20 minutes, and strain off any excess liquid. Add the yogurt, sour cream, shallots, garlic, lemon juice, olive oil and dill and mix well. Season with salt and pepper to taste.
Slice the rack of lamb into individual chops. Serve with the buckwheat salad and tzatziki sauce on the side.