Who doesn’t love a Roast Lamb?! The one thing I don’t like about them in these Aussie temperatures is that when done in the oven they heat up my poor little house.  Even the Air Con can’t compete. Thank goodness for Air Fryers.

Now like I mention in the recipe I have three machines that I use daily especially for meals like this. I can have the meat going in one and all the veggies going in the others. But before I had all three I only had a small 3.2l so I worked out if I did the veggies first, then the meat and reheated the veggies back in the Air Fryer once I was letting the meat rest, everything would be hot and cooked perfect for when it came time for serving. YUM!

These 20x20cm trays are great for holding all of the beautiful Rosemary, Garlic, Lamb juices that come out of the meat. I then use it for a rich home-made gravy. Lush! I have been on the lookout for a 20×20 cooking tray that can be washed though as these trays aren’t ideal for the environment, so if you find one PLEASE let me know! x

With the Potatoes you don’t have to use Red Royale. I got them on sale and I really, really enjoyed the flavour. You can also cut them up which ever way suits, same as the carrots and Sweet Potato. If you make them into chips then just be sure to check them sooner as they will brown rather fast compared to these thick cubes.  Another suggestion for flavour is Thyme, either dried or fresh. Its works well with the Rosemary as they are both quite woody OR you could go completely different and stick with just a chicken flavoured salt.

Lamb Roast Dinner with Air Fried Potatoes, Carrots & Sweet Potato

December 28, 2017

Servings: 6

Print This

It's hard to estimate times on this type of meal as I have multiple machines which make it much easier. Before having all three machines I always did veg then meat which is how I will explain it in the recipe. Enjoy!

By: Kristi-Lee

Ingredients

• 1.5kg Lamb Leg (any size close will do as long as it fits your Air Fryer)
• 1kg Red Royale Potatoes
• 2 medium Sweet Potatoes
• 250g Baby Carrots
• 1 cup Peas
• 2 large sprigs of Rosemary
• 4 cloves Garlic
• Salt & Pepper

Directions

• Step 1 Prep meat by poking a small sharp knife into the flesh every 5 or so centimetres and insert alternative bits of Rosemary and sliced Garlic then cover in Salt and Pepper. Put aside to cook after Veggies.
• Step 2 Cut Sweet Potato in chunky wedges, coat in a little oil and Salt and Air Fry either in a tray in the base or in the basket for 10 minutes on 200 degrees Celsius. Turnover/shake and do another 10 minutes until done to your liking.
• Step 3 Wrap Carrots in foil with a little Butter and Salt & cook for 30 minutes on 200 degrees Celsius.
• Step 4 Spuds I just cubed and did them with some oil, Rosemary and Garlic on 200 degrees Celsius for 30 minutes shaking every 10 or so minutes. Timing depends on how big or small you cut your Potatoes.
• Step 5 In a 20x20cm foil tray I brake up the remaining Garlic and Rosemary and use this as a base for the Lamb to sit on. I’ve started cooking my roasts a little longer and slower. This piece of meat took an hour on 160 degrees Celsius and then an extra 10 minutes on 200 to crisp up the top. Was cooked to perfection the way we like it with an inside temperature of 65 degrees Celsius.
• Step 6 Let it rest covered in foil or 15 minutes while you put all the veg back in to heat up along with the peas on 180 degrees.