Servings
Font
Back
5.0 from 57 votes

Slow Cooked Leg of Lamb (with Wild Rice Salad)

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

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

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 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

Instructions

    Cup of Yum
  1. Preheat your oven to 160°C/140°C(fan)/325°F/Gas 3.
  2. 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.
  3. Mix together 2 tablespoon Harissa, 1 tablespoon 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 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

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

% 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.