Recipe: Slow Cooked Lamb with Mango and USA Wild Rice Mix Salad

This dish from USA Rice is worth the wait.

The tender meat melts in the mouth, while the mango and chilli rice salad give it an extra zing.

Ingredients

• 1 leg of lamb
• 1 tbsp olive oil
• Salt and pepper
• 2 tbsp Harissa paste
• 1 tbsp olive oil
• 1 lemon
• 300g USA Wild Rice Mix
• 2 red onions
• 1 red chilli
• 1 lime
• 2 fresh mangoes
• 1 handful of coriander and mint
•  4 tbsp thick Greek yoghurt

Method

1. Drizzle the lamb with the olive oil and season with salt and pepper. Cook in a hot pan until golden on all sides.
2. Mix harissa, oil and lemon juice and spread over the lamb.
3. Place the lamb onto a roasting tray with a selection of vegetables.
4. Roast for 3 hours at 160c until tender. Then cook the USA Wild rice mix for 20 to 25 minutes.
5. Slice the red onion as thinly as possible.
6. Chop the chilli and add to the red onion, squeeze the juice of a lime over the onion and chilli.
7. Peel and slice the mango, then chop into match stick-sized pieces.
8. Mix in the USA Wild rice mix with the red onion, chilli and mango.
9. Add chopped fresh herbs for extra flavour
10. When the lamb is cooked remove from the oven and leave to rest for 10 minutes before shredding with a sharp knife.
11. Serve the lamb with thick Greek style yogurt and the USA Wild rice mix salad.

Need some extra tips? Click here for the recipe video to watch how the pros make it.