Slow Cooked Leg of Lamb (with Wild Rice Salad)

8 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2.1 kg Leg of lamb
• 1 tbsp Olive oil (for the lamb)
• 1 tbsp Olive oil (for the sauce)
• 2 tablespoons Harissa
• 1 Lemon (juice only)
• 120 g USA wild rice
• 180 g USA long grain rice
• 2 Red onion (thinly sliced)
• 1 Red chilli (finely chopped)
• 1 Lime (juice only)
• 2 Large mangoes (about 250g/9oz each; peeled and cut into matchsticks)
• 15 g Fresh coriander (cilantro) (finely chopped)
• 15 g Fresh mint (finely chopped)
• 4 tablespoons Greek yogurt
• 2 pinch Fine sea salt and ground black pepper

Method

1. Preheat your oven to 160°C/140°C(fan)/325°F/Gas 3.
2. Drizzle 2.1 kg Leg of lamb with 1 tbsp Olive oil and season with 2 pinch Sea salt and black pepper. Cook in a hot pan until browned all over.
3. Mix together 2 tbsp Harissa, 1 tbsp Olive oil and the juice of 1 Lemon.
4. Spread the harissa mix all over the lamb and roast for 3 hours.
5. Cook 120 g USA wild rice and 180 g USA long grain rice together for 20-25 minutes.
6. Mix together 2 Red onion, 1 Red chilli and and juice of 1 Lime.
7. Add the cooked rice to the onion and chilli and then add matchsticks cut from 2 Large mangoes. Mix well.
8. When the lamb is cooked, remove from the oven and allow to rest for 10 minutes. Shred with a sharp knife.
9. Serve the lamb and rice salad topped with 15 g Fresh coriander (cilantro), 15 g Fresh mint and 4 tbsp Thick Greek yogurt on the side.