Ingredients

The following ingredients have 8 Servings
  • 2.1 kg Leg of lamb
  • 2 tbsp Olive oil
  • 2 tbsp 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 tbsp Thick Greek yogurt
  • 2 pinch Sea salt and black pepper

Instruction

  • 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.