Slow Cooked Leg of Lamb (with Wild Rice Salad)

Name: Slow Cooked Leg of Lamb (with Wild Rice Salad)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Ingredients: 2.1 kg leg of lamb; 1 tablespoon olive oil; 1 tablespoon olive oil; 2 tablespoon harissa; 1 lemon; 120 g USA wild rice; 180 g USA long grain rice; 2 red onion; 1 red chilli; 1 lime; 2 large mangoes; 15 g fresh coriander (cilantro); 15 g fresh mint; 4 tablespoon Greek yogurt; 2 pinch sea salt and ground black pepper

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs
Resting time
10 mins
Total Time
3 hrs 20 mins
Servings
8 servings
Calories
396 kcal
Course
Main Course
Cuisine
American, Middle Eastern

Slow Cooked Leg of Lamb (with Wild Rice Salad)

Leo Hart

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This Slow Cooked Leg of Lamb is cooked to perfection. Smothered in harissa and lemon juice, it is bursting with flavour.

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Ingredients

Servings

2.1 kg leg of lamb
1 tablespoon olive oil for the lamb
1 tablespoon olive oil for the sauce
2 tablespoon 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 tablespoon Greek yogurt
2 pinch sea salt and ground black pepper

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Instructions

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

Notes

There is no need to marinate the lamb first. If you want to, then you could put it in the fridge for an hour once you have added the harissa and lemon.
A leg of lamb is really forgiving when it comes to cooking time. Every oven will vary, so if you find the meat isn't quite tender enough, the you can put it back in the oven and it will still be nice and juicy even if it is cooked for 45 minutes to an hour longer.
The nutritional information for this will not be totally accurate, because there is a lot of fat the comes out when cooking, which is not used.
You don't even need to carve this lamb. It should be so tender that you should be able to pull the meat off the bone with two forks.

Nutrition Information

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Serving 1portion Calories 396kcal (20%) Carbohydrates 40g (13%) Protein 40g (80%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 106mg (35%) Sodium 171mg (7%) Potassium 785mg (22%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 845IU (17%) Vitamin C 40mg (44%) Calcium 52mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 396 kcal

% Daily Value*

Serving	1portion
Calories	396kcal	20%
Carbohydrates	40g	13%
Protein	40g	80%
Fat	11g	17%
Saturated Fat	3g	15%
Cholesterol	106mg	35%
Sodium	171mg	7%
Potassium	785mg	17%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	845IU	17%
Vitamin C	40mg	44%
Calcium	52mg	5%
Iron	4mg	22%