Air Fryer Roast Lamb

COURSE:
Easter, Lunch, Main Course

Air Fryer Roast Lamb

Instant Brands

Air Fryer Roast Lamb

Instant Brands

Difficulty:
2

Prep Time:
10 mins

Cook Time:
<1h 05m

Servings:
8-10 servings

Total Time:
<1h 20m for medium rare

Product:
Vortex Air Fryer, Vortex Plus Dual Drawer Air Fryer

Ingredients

  • 1kg Potatoes, peeled and cut into equal sizes.
  • 100ml Olive Oil
  • 45g Dijon Mustard
  • 3 Clove Garlic
  • 10g Rosemary, finely chopped,
  • 1 small bulb of garlic
  • 1 onion, sliced
  • 1.5kg Leg of lamb – Deboned and rolled to fit your air fryer basket (leave at least 1,5-2cm clear from the heating element)
  • Salt and pepper, as needed

Gremolata Sauce

  • 1 Clove Garlic
  • 2 Lemons (Zest and Juice to taste)
  • 20g Parsley
  • 5g Mint
  • 80ml Olive Oil

Instructions

  1. Parboil the potatoes until they are just starting to fall apart, but still hold their shape. Then carefully drain and scuff them in the colander to rough the surface, before tossing them in 100ml oil and salt and pepper.
  2. Mix together the Dijon mustard, 3 garlic cloves and rosemary, along with a generous pinch of salt and pepper, stirring to combine.
  3. Halve the other garlic bulb and place into the VersaZone air fryer basket with the onion.
  4. Place your deboned lamb on top of the onion and garlic, then slather with the Dijon and herb mixture and nestle the par boiled potatoes around the lamb.
  5. Select Roast, then set the temperature to 195°C and the time to 15 minutes. There is no need to preheat.
  6. While the lamb browns make the gremolata sauce. Finely chop the mint and parsley, then add it to a bowl with the grated garlic and lemon zest. Whisk the oil into the herbs, then squeeze in between 20-40ml of fresh lemon juice according to your preference. It should be herby, bright and fresh with a slight zing. Season the gremolata sauce with salt and pepper and set aside.
  7. When the cooking program finishes, open the basket. Turn any potatoes that have started to crisp then close the drawer again.
  8. Select Roast at 150°C for a further 35-45 minutes until cooked through to your liking. 35 Minutes for our joint was a pink medium rare, but be sure to check from 30 minutes with your meat thermometer.

For medium rare: Remove the lamb at 60°C, as it will rest to 65°C.

For medium: Remove the lamb at 65° C, to rest to 70°C.

Follow with:

  1. Remove the lamb, cover in foil and set it aside in a warm spot to rest. Remove the onions and halved garlic then spread the potatoes across the basket. Drizzle over a little more oil if needed.
  2. Select Roast again, increase the heat to 200°C and roast for 10-15 minutes until golden and crispy.
  3. Thinly slice the rested lamb and serve with your crispy roast potatoes, and herby gremolata sauce.

Notes

Love leftovers? Be sure to check out our easter roast leftovers recipe here:

https://instantpot.co.uk/get-cooking/wprm-roast-dinner-yorkshire-pud-wraps/

Course:
Easter, Lunch, Main Course

Keyword:
1. Quiche Recipe