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    Hungry Healthy Happy » Recipes » Lamb

    Slow Cooked Lamb with USA Wild Rice Salad

    Published: Jan 14, 2021 by Dannii · This post may contain affiliate links · 20 Comments

    68 shares
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    Jump to Recipe
    Diet: Gluten Free

    * This is a sponsored post for USA Rice *
    This slow cooked lamb is cooked to perfection and literally melts in your mouth. Smothered in harissa and lemon juice, it is bursting with flavour and served with an incredible USA Wild Rice salad with mango. Take salads to the next level and give this a try. Perfect for feeding the family, or having lots of delicious leftovers for easy weekday lunches.

    A plate of shredded lamb on a bed of rice with some Greek yogurt.

    If you fancy something a little different for your Sunday roast, then this slow cooker lamb with USA Wild Rice salad is it! All that delicious flavour from a slow cooked leg of lamb that is cooked low and slow, but served with a light and flavour packed rice based salad. It's herby and zesty, with a little kick of heat. This proves that salads don't have to be boring!

    This recipe does require some patience, as it takes 3 hours to cook in the oven. However, it is totally worth the wait. Lamb should be cooked low and slow, and it just falls off the bone and is deliciously tender. This is something special for when you have a little more time.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • What lamb to use
    • USA Wild Rice salad
    • Serving suggestions
    • FAQs
    • Extra tips
    • More lamb recipes
    • Recipe
    • Feedback

    Why you will love it

    • A new way to enjoy lamb
    • A delicious twist on a salad
    • A great way to enjoy USA Wild Rice
    • Perfect for feeding the family
    • Makes great leftovers
    • Easy to adapt with different salad items

    Ingredients needed

    All the ingredients needed for this recipe laid out with text overlay labels.
    • Lamb - The best lamb to use for this recipe is a whole leg of lamb. It's nice and lean, gives perfectly tender lamb, and it's great for feeding the whole family or making lots of leftovers.
    • Oil - We used olive oil for this, as we find it's best for making a marinade.
    • Salt and pepper - Sea salt and black pepper help to perfectly season the lamb.
    • Harissa - This North African hot red chilli paste can usually be found in a small jar next to the ready made pastes/lazy chilli garlics or in a tube in the world food aisle. The main ingredient is roasted red peppers and that is mixed with chillies, garlic, herbs and spices with a little rose and some oil, so it does have a little bit of a kick to it. It is easy to make your own Harissa Paste.
    • Lemon - This really lightens up the marinade for the lamb. Make sure you use a juicy lemon.
    • USA Wild Rice and USA Long Grain Rice - filling and low in fat, this is the star of the salad that accompanies the lamb. We have talked more about this below.
    • Onions - We have used red onion and it gives some nice added crunch to the rice salad.
    • Chilli - This dish has a nice kick of spice from the sliced red chilli. If you don't like spicy food, then you could leave it out, or you could take the seeds out of the chilli to make it less spicy.
    • Lime - The zesty lime mixed with the mango gives this dish a real tropical flavour. Just make sure you choose a juicy lime.
    • Mango - This adds so much freshness to the salad, however you need to make sure that you are using a fresh and juicy mango. We have more tips on choosing the perfect mango in our FAQs at the bottom.
    • Fresh herbs - We have used fresh coriander and mint for a delicious balance of flavour. You could use fresh parsley if you don't like coriander though.
    • Greek yogurt - You want thick and authentic Greek yoghurt, as you need to be able to spread it across the plate. Don't use a runny Greek yogurt, as you just won't get the same result.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Drizzle the lamb with 1tbsp of the oil and season. Cook in a hot pan until browned all over.

    Two shot collage of a leg of lamb on a chopping board and then the leg in a large pan.

    Two: Mix together the harissa, remaining oil and lemon juice.

    Two shot collage of harissa dressing in a bowl, one unmixed, one mixed.

    Three: Spread the harissa mix all over the lamb and roast for 3 hours at 160°C/325°F/Gas 3.

    A baking tray with a whole leg of lamb covered in harissa.

    Four: Cook the USA Wild rice and USA long grain rice together for 20-25 minutes. You can buy it already mixed in the supermarket.

    A saucepan containing cooked black and white rice.

    Five: Mix together the onion, chilli and and lime juice.

    A large mixing bowl containing sliced red onion, chopped chilli and lime juice.

    Six: Add the cooked rice to the onion and chilli and then add the mango. Mix well.

    Two shot collage of a mixing bowl. One with onion, rice and mango, then the second with everything mixed.

    Seven: When the lamb is cooked, remove from the oven and allow to rest for 10 minutes. Shred with a sharp knife.

    A cooked lamb leg on a baking tray in it's juices.

    Eight: Serve the lamb and rice salad topped with the chopped herbs and the Greek yogurt on the side.

    Slices of lamb on a rice and mango salad with some yogurt on the side of the plate.

    What lamb to use

    We have used a whole slow cooked leg of lamb, as this is a great recipe for feeding the whole family, or having lots of leftovers. The leg is the most versatile of all lamb cuts. It is lean enough to serve pink (if that is your preference) and it has enough fat on it to remain succulent when well-cooked.

    You could use a shoulder of lamb instead, however we find these are more fatty. This would also change the cooking time too.

    Lamb is such a strong flavour, that a little bit goes a long way making it a great value meat - especially when it comes to a salad where it is the star of the show.

    An uncooked leg of lamb on a serving board.

    The USA Rice Federation have teamed up with Peter Sidwell, chef, TV presenter, and author of 5 cookbooks, who has built and set up a new food innovation and media centre in the heart of the Lake District. Specialising in recipe creation, food photography and video.

    Peter has developed 3 recipes using USA Wild rice as the core ingredient - including this slow roasted lamb with wild rice salad. You can view the recipe videos and download them from the USA Rice website.

    A black apron with USA Rice on it next to some rice scattered over the worktop.

    USA Wild Rice salad

    Whilst the harissa and lemon slow roasted lamb give this dish a lot of flavour, we need to give a lot of love to the salad. It is light, fresh and filling and really simple to make too.

    USA Wild Rice mixed with ripe and juicy fresh mango, zesty lime juice, red chillies and fresh coriander and mint makes a light and flavour packed salad that pairs perfectly with the slow roasted lamb.

    Why USA Wild Rice? USA Wild rice is a 100% whole grain semi-aquatic grass native to North America. With its strict environmental, food safety and worker laws and regulations, USA Wild rice is a wholesome, safe and high quality product - look out for USA on packs of rice next time you are shopping and give it a try.

    It offers a great source of complex carbohydrates and protein providing a slower and more sustained release of energy than simple carbohydrates. Adding USA Wild rice to salads, soups, casseroles or fish dishes gives a great nutty flavour and crunchy texture. It's really versatile!

    The USA Rice logo.

    We have mixed USA Wild Rice with USA long grain rice, so it only takes 20-25 minutes to cook. When cooking USA Wild rice pure, cook the rice in four times the amount of salted water for about 45 to 50 minutes until the water is absorbed.

    Look for readily available USA Wild rice-long grain rice mix in your supermarket. To make sure both rice types have the same cooking time, please read cooking instructions on the packaging, cooking time is normally 20-25 minutes.

    Lamb, rice and yogurt on a plate next to a black apron and a blue towel.

    Serving suggestions

    This salad pretty much has it all. However, we always try to add some extra vegetables to our meals where we can, so here are some of our favourite vegetable side dishes that go perfectly with this lamb salad:

    • Slow Cooker Green Beans
    • Balsamic and Garlic Roasted Cauliflower
    • Broccoli Salad
    • Cucumber Dill Salad
    • Roasted Lemon Asparagus
    • Roasted Cherry Tomatoes
    • Grilled Corn with Herb Butter
    Chunks of cooked lamb, strips of mango and rice on a blue plate.

    FAQs

    Is slow roasted lamb healthy?

    Lamb is not only a rich source of protein, but it is also a great source of many vitamins and minerals, such as iron, zinc, and vitamin B12.

    What size leg of lamb to use?

    We used a 2.1kg leg of lamb and we found that was enough to serve 6 people along with the salad.

    How to choose the perfect mango

    The best way to tell if a mango is ripe is by the feel of it. Give the mango a gentle squeeze and it should give slightly which means that the flesh inside is nice and soft. It is similar to checking if a peach is ripe.
    Don't focus on the colour too much, as different types of mango have different colours when ripe. Whilst you might think that a darker red, rather than green, would mean it is ripe, it doesn't necessarily work that way.

    Do I need to leave the lamb to marinate first?

    No, 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.

    Do you need to wash the USA rice first?

    It is not recommended for people to wash and drain the USA Wild rice; this is not necessary as the product is clean and it only washes away the vitamins and minerals.

    How to tell that slow roasted lamb is cooked

    The best way to check that lamb is cooked is to use a meat thermometer. The safe internal temperature for cooked lamb is 62°C/145°F. It should be inserted into the thickest part of the meat that's not touching any bone.

    How do you know the USA rice is cooked?

    The USA Wild rice is ready when two-thirds of the grains have burst open to reveal the creamy white interior.

    heart icon

    Extra tips

    • 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.

    More lamb recipes

    • Pulled Lamb
    • Warm Lamb Salad
    • Spiced Lamb Burger with Tzatziki & Chilli Jam
    • Spiced Lamb Flatbread (Lahmacun)

    If you’ve tried this slow cooked lamb recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Slow Cooked Lamb

    This Slow Cooked Lamb is cooked to perfection. Smothered in harissa and lemon juice, it is bursting with flavour.
    A circular logo saying GF.
    Gluten Free
    5 from 22 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: American, Middle Eastern
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Resting time: 10 minutes
    Total Time: 3 hours 20 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cow's head.
    Meat
    Servings: 8 servings
    Calories: 396kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 2.1 kg Leg of lamb
    • 2 tablespoon Olive oil
    • 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 Thick Greek yogurt
    • 2 pinch Sea salt and black pepper

    Instructions

    • Drizzle the lamb with 1tbsp of the oil and season. Cook in a hot pan until browned all over.
    • Mix together the harissa, remaining oil and lemon juice.
    • Spread the harissa mix all over the lamb and roast for 3 hours at 160°C/325°F/Gas 3.
    • Cook the USA Wild rice-long grain rice mix together for 20-25 minutes.
    • Mix together the onion, chilli and and lime juice.
    • Add the cooked rice to the onion and chilli and then add the mango. 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 the chopped herbs and the Greek yogurt on the side.

    Notes

    • 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.

    Nutritional Information

    Serving: 1portion | Calories: 396kcal | Carbohydrates: 40g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 171mg | Potassium: 785mg | Fiber: 4g | Sugar: 10g | Vitamin A: 845IU | Vitamin C: 40mg | Calcium: 52mg | Iron: 4mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    You'll love these too...

    • Slow Cooker Lamb Ragu
    • Lamb Meatball Traybake
    • Baked Lamb Chops
    • Lamb Shish Kebab

    Reader Interactions

    Comments

    1. Danielle Wolter

      February 04, 2021 at 11:39 am

      5 stars
      I am just drooling over this lamb. It sounds absolutely delicious and I can't wait to make it this weekend.

      Reply
    2. Wanda

      January 15, 2021 at 5:27 pm

      5 stars
      This is totally my kind of meal! The photos and instructions make it look so easy to make. Bookmarking for the weekend!

      Reply
    3. Nathan

      January 15, 2021 at 4:33 pm

      5 stars
      I LOVE lamb but I never have a good excuse to go out of my way to make it, so this recipe is perfect. Gorgeous photographs too, I'm hungry after just looking at them!

      Reply
    4. Melinda Fewless

      January 15, 2021 at 4:32 pm

      5 stars
      This has so much flavor!! Everyone loved it!

      Reply
    5. Beth

      January 15, 2021 at 2:55 pm

      5 stars
      This looks so delicious and tasty! So excited to give this a try! My hubby and I are going to love this!

      Reply
    6. Anjali

      January 15, 2021 at 9:50 am

      5 stars
      I love all of the spices you used in this recipe! It really packs it with so much flavor!

      Reply
    7. Jeannette

      January 15, 2021 at 9:37 am

      5 stars
      This is true comfort food. Love a lamb and rice combo, especially on those cold Winter nights! Plus, browning then ovening is such a great technique for extra flavour. Yum!

      Reply
    8. Irina

      January 15, 2021 at 3:56 am

      5 stars
      I fell in love with your recipe once I saw the first picture. OMG! The meal sounds amazingly delicious! I am going to give it a try! :)

      Reply
    9. Chris Collins

      January 14, 2021 at 7:00 pm

      5 stars
      I'm always looking for new ways to cook lamb and this looks like a winner! Will definitely be giving the recipe a go :)

      Reply
    10. Jenn

      January 14, 2021 at 6:51 pm

      5 stars
      I could eat shoe if harissa were on it, but this recipe looks so fabulous, I'll try it on the lamb instead! I can't wait to make this!

      Reply
    11. Beth

      January 14, 2021 at 5:04 pm

      5 stars
      Yummy! This looks so delicious and tasty! My husband is going to love this recipe!

      Reply
    12. Kushigalu

      January 14, 2021 at 4:16 pm

      5 stars
      What a comforting meal. Love the flavor combo too. Thanks for sharing this. Pinned to make this soon.

      Reply
    13. Andrea Metlika

      January 14, 2021 at 4:13 pm

      5 stars
      What an incredibly delicious looking lamb! I really love the pairing with the wild rice and yogurt.

      Reply
    14. Maria

      January 14, 2021 at 3:46 pm

      5 stars
      I'll have this filed under 'Recipes to Impress Your Guests With'. Thanks a lot for sharing!

      Reply
    15. Jess

      January 14, 2021 at 3:19 pm

      5 stars
      Never thought to serve Greek yogurt on the side of lamb. So yummy!

      Reply
    16. Capri

      January 14, 2021 at 3:06 pm

      5 stars
      This entire meal was so flavorful!! My family and I loved it!

      Reply
    17. Claudia Lamascolo

      January 14, 2021 at 1:44 pm

      5 stars
      We love lamb and slow-cooked it melt in your mouth tender this is a great recipe!

      Reply
    18. Gina

      January 14, 2021 at 12:57 pm

      5 stars
      What a hearty and comforting meal! Absolutely LOVE lamb cooked this way and the serving suggestion with the wild rice is perfect!

      Reply
    19. Helen

      January 14, 2021 at 11:38 am

      5 stars
      I love harissa and my OH loves lamb! This looks like a terrific recipe for our family :-) The wild rice salad sounds so refreshing too, a perfect accompaniment.

      Reply
    20. Kate

      January 14, 2021 at 11:18 am

      5 stars
      It is definitely a slow cooker kinda day today, and this is such a great idea - that wild rice salad looks AMAZING, definitely looking out for wild rice on my next supermarket trip.

      Reply

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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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