• 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 yogurt


Drizzle the lamb olive oil, salt and pepper. Cook in a hot pan until golden on all sides.

Mix harissa, oil and lemon juice and spread over the lamb.

Place the lamb onto a roasting tray with a selection of veggies.

Roast for 3 hours 160c until tender.  Cook the USA Wild rice mix for 20-25 minutes.

Slice the red onion as thinly as possible.

Chop the chilli and add to the red onion, squeeze the juice of a lime over the onion and chilli.

Peel and slice the mango, then chop into match sticks.

Mix in the USA Wild rice mix with the red onion, chilli and mango.

Add chopped fresh herbs for extra flavour.

When the lamb is cooked remove from the oven and leave to rest for 10 minutes before shredding with a sharp knife.

Serve the lamb with thick Greek style yogurt and the USA Wild rice mix salad.