Cordero en Salsa Verde con Arroz (Lamb in Green Sauce with Rice)
Lamb shoulder braised slowly in tangy tomatillo sauce until it falls apart, served on herby lime rice.
Made with Green enchilada sauce and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelEasy
- Costabout £4.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the lamb dry and season with the salt. Heat the oil in a large casserole over a high heat and brown the lamb in 2 batches for 5 minutes each, until well coloured. Lift out.
10 min - 2
Lower the heat to medium, add the onion and fry for 5 minutes. Add the garlic and oregano and cook for 1 minute.
6 min - 3
Return the lamb and pour in your ready made green enchilada sauce (see the base recipe) and the water. Bring to a simmer, cover and cook very gently for 1 hour 45 minutes, until the lamb is completely tender.
105 min - 4
Skim off any fat. If the sauce is thin, simmer uncovered for 10 minutes to thicken. Taste and adjust the salt.
10 min - 5
Warm your ready made arroz verde (see the base recipe) until steaming hot all the way through. Reheat rice only once.
- 6
Spoon the rice into bowls, ladle over the lamb and sauce, and scatter with coriander.
Tips
- Trim big lumps of fat but leave a little for flavour. Lamb shoulder needs it to stay moist over the long cook.
- Cook on the hob at the barest simmer or in a low oven at 150C (130C fan). A rolling boil toughens the meat.
- Chill overnight and skim off the set fat, then reheat. The flavour is better the next day.
Storing and freezing
Cool the lamb quickly, within 2 hours, and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through. Reheat the rice only once.
Questions
Can I use lamb leg or neck instead of shoulder?
Yes. Neck fillet is excellent and needs the same time. Leg is leaner and can dry out, so shorten the cook to about 1 hour 15 minutes.
Can I cook this in a slow cooker?
Yes. Brown the lamb, then cook it with the sauce on low for 7 to 8 hours. Use a little less water as slow cookers lose less liquid.
Is it spicy?
It is medium. The heat comes from the jalapeños in the sauce. Serve with sliced avocado and lime to cool it down.
More made with green enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.