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5 from 22 votes

Slow Cooked Lamb

This Slow Cooked Lamb is cooked to perfection. Smothered in harissa and lemon juice, it is bursting with flavour.
Prep Time10 minutes
Cook Time3 hours
Resting time10 minutes
Total Time3 hours 20 minutes
Diet: Gluten Free
Allergen: Dairy, Meat
Servings: 8 servings
Calories: 396kcal
Author: Dannii Martin

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 Thick Greek yogurt
  • 2 pinch Sea salt and black pepper
UK Metric Measures - US Customary Measures

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 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 Thick 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.

Nutrition

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