Air Fryer Roast Lamb: Perfectly Tender and Crispy Every Time
Bring restaurant-quality roast lamb to your home kitchen with the ease and convenience of an air fryer. This Air Fryer Roast Lamb recipe ensures your lamb comes out perfectly tender on the inside with a beautifully crisp, golden exterior. Whether you’re preparing a special Sunday roast or a festive meal, this method delivers consistent, delicious results with minimal effort.
The air fryer cooks the lamb evenly while sealing in its natural juices, creating a succulent and flavourful dish. Season the lamb with your favourite herbs, such as rosemary and garlic, and let the air fryer work its magic. The result is a lamb roast that’s perfectly browned and full of rich, aromatic flavours, all in less time than traditional roasting methods.
Paired with roasted vegetables or your favourite sides, Air Fryer Roast Lamb makes for a stunning and satisfying centrepiece for any meal. It’s a simple yet impressive way to enjoy tender, juicy lamb with a crisp finish, all while saving time in the kitchen. Whether for a family gathering or a special occasion, this dish is sure to become a new favourite.
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
- 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.
- Mix together the Dijon mustard, 3 garlic cloves and rosemary, along with a generous pinch of salt and pepper, stirring to combine.
- Halve the other garlic bulb and place into the VersaZone air fryer basket with the onion.
- 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.
- Select Roast, then set the temperature to 195°C and the time to 15 minutes. There is no need to preheat.
- 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.
- When the cooking program finishes, open the basket. Turn any potatoes that have started to crisp then close the drawer again.
- 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:
- 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.
- Select Roast again, increase the heat to 200°C and roast for 10-15 minutes until golden and crispy.
- Thinly slice the rested lamb and serve with your crispy roast potatoes, and herby gremolata sauce.