Slow Cooked Leg of Lamb (with Wild Rice Salad)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Resting time
10 mins
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
American, Middle Eastern
Slow Cooked Leg of Lamb (with Wild Rice Salad)
Description
This recipe features a 2.1 kg leg of lamb browned to seal in juices, then coated with a mixture of harissa paste, olive oil, and fresh lemon juice. The coated lamb is slow roasted at a low temperature (160°C) for about three hours, allowing the meat to cook until tender and flavorful, capable of being shredded easily with forks.
The accompanying wild rice salad combines cooked wild rice and long grain rice tossed with thinly sliced red onions, finely chopped chili, and matchstick-cut mango for sweetness and texture. Fresh chopped cilantro and mint add herbal brightness, and a side of Greek yogurt offers a creamy, cooling contrast.
Together, the richly spiced lamb and colorful rice salad provide a satisfying main course that balances savory, spicy, sweet, and fresh elements. The lamb’s slow-roasting method makes it forgiving to cooking times and results in moist, pull-apart meat.
Serving this dish allows versatility, as leftover lamb can be shredded further and reheated. The rice salad is suitable for advance preparation, making this dish a practical choice for gatherings or meals that benefit from slow cooking and fresh accompaniments.
Ingredients
- 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 wild rice USA
- 180 g long grain rice USA
- 2 red onion thinly sliced
- 1 red chili pepper finely chopped
- 1 lime juice only
- 2 Mango about 250g/9oz each; peeled and cut into matchsticks, large
- 15 g cilantro finely chopped, fresh
- 15 g mint finely chopped, fresh
- 4 tablespoon Greek yogurt
- 2 pinch sea salt
- 2 pinch black pepper
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
- Marinating is optional; if desired, refrigerate the lamb for an hour after applying the harissa and lemon mixture.
- Ovens vary; if the lamb isn’t tender after three hours, it can be returned to the oven for an additional 30-60 minutes without drying out.
- Fat rendered during cooking is not accounted for in nutrition details.
- The lamb can be served shredded easily without carving due to its tenderness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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