Description
This Greek-inspired Air Fryer Half Leg of Lamb recipe offers a succulent, flavorful main course with perfectly roasted potatoes, all cooked conveniently in an air fryer. Marinated with garlic, rosemary, olive oil, vinegar, and herbs, the lamb is wrapped in foil and air fried for tender, juicy results. The potatoes are seasoned with oregano, lemon juice, and olive oil to complement the rich lamb, making it an ideal Mediterranean meal that serves four.
Ingredients
For the Lamb and Marinade
- 1.3 kg (2.8 lbs) half leg of lamb, bone in
- 4 garlic cloves, peeled
- 2 tbsp fresh rosemary leaves
- 4 tbsp olive oil
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tbsp dried oregano or mixed Italian herbs
- 1 tsp garlic granules
- 1 tsp salt
- 1 beef stock cube or 2 tsp beef bouillon powder
For the Potatoes
- 8 potatoes, skin on, cubed
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tbsp lemon juice (or to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: Blitz the garlic cloves, rosemary, olive oil, vinegar, stock cube, salt, dried oregano, and garlic granules in a mini chopper until well combined to create the marinade.
- Marinate the Lamb: Lay two large pieces of foil on your work surface. Place the half leg of lamb in the center and pour the marinade over it. Turn the lamb to coat both sides thoroughly. Wrap tightly in foil to encase the lamb.
- Initial Air Frying: Preheat the air fryer to 190°C (375°F). Place the foil-wrapped lamb in the air fryer basket and roast for 40 minutes, turning halfway through cooking for even heat distribution.
- Prepare Potatoes: Remove the lamb from the air fryer. Place the cubed potatoes into the air fryer basket. Drizzle with olive oil, sprinkle with salt, black pepper, and dried oregano. Add lemon juice and toss well to coat all pieces evenly.
- Final Roasting: Unwrap the lamb and place it in the air fryer basket nestled among the potatoes, moving potatoes aside as necessary to create space. Roast for an additional 30–40 minutes until the lamb reaches your preferred doneness (ideal medium temperature 70-75°C or 157-167°F).
- Rest the Lamb: Transfer the lamb to a butcher’s block and loosely cover with foil. Let it rest for 10 minutes to allow juices to redistribute. Use any released juices from resting or from the basket to drizzle over the carved lamb when serving.
- Check Potatoes: Test potatoes by piercing with a knife to ensure they are fully cooked; if not, return to air fryer for an extra 5–10 minutes as needed.
- Serve: Carve the lamb and serve it with the roasted potatoes and a fresh Greek salad for a complete meal.
Notes
- Cooking times depend on lamb weight, air fryer model, and temperature settings.
- Use a meat thermometer to check lamb temperature for preferred doneness, especially avoiding undercooking.
- Recommended internal temperatures: Medium 70-75°C (157-167°F), Well-done 75-80°C (167-176°F).
- Resting the lamb before carving is essential for juicy, tender meat.
- Potatoes may require additional cooking time after lamb removal – check doneness by piercing.
- Foil wrapping helps retain moisture during the initial cooking phase.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Greek
