My Air fryer Roast lamb is beautifully tender, and the sweetness in the mint sauce is simply divine. But the best part of all is it’s super simple to make at home with only a small amount of ingredients.
Cooking a roast lamb at my home is a family favourite. My kids just love my Weber Q roast lamb, and my partner’s Braised slow-cooked stuffed lamb breast.
And better yet, any leftovers can be used to make other meals, making it a great money saver.
Some leftover lamb recipes we have created are leftover roast lamb stroganoff or leftover roast lamb and vegetable soup.
So today, I thought I might try to make a simple roast lamb in my air fryer, together with a yummy mint sauce glaze that is brushed onto the lamb.
What Ingredients do I Need to Make Air Fryer Roast Lamb?
It’s effortless to make roast lamb in your air fryer. All you will need is:
- Boneless Leg of Lamb
- Fresh Garlic Cloves
- Olive Oil
- Salt & Cracked Pepper
To make the delicious mint sauce, you will need:
- Fresh Mint Leaves
- Brown Sugar
- Malt Vinegar
- Salt
- Water
Power Tip: Some air fryers are smaller than others. When deciding on your boneless leg of lamb, make sure to measure it before purchasing.
The lamb will expand in height and shrink in width.
You don’t want it getting stuck in your air fryer.
I use the Phillips XXL air fryer, which has a front draw, and a 1.4kg boneless leg of lamb just fits into it.
How to Prepare the Roast Lamb for the Air Fryer?
Firstly make sure your boneless leg of lamb has been tied with cooking string.
Remove the skin off the garlic and slice them into long slivers. Cut slits into the lamb and place a sliver of garlic into each slit.
Drizzle the leg of lamb with olive oil, making sure to cover the entire lamb. Then season with salt and cracked pepper.
And that’s all there is to it. The leg of lamb is now ready for the air fryer.
Power Tip: I recommend having an instant-read meat thermometer in your kitchen. This will assist you in getting the correct doneness that you are after.
I use the Inkbird Water Proof Instant-Read Thermometer. It’s super accurate and won’t let you down.
How to Cook Roast Lamb in an Air Fryer?
Preheat your air fryer to 180°C (355°F) for 2 minutes.
Quickly place the leg of lamb into the air fryer basket. If it is touching the sides of the basket, turn it on an angle.
Close the draw and set a timer for 20 minutes.
Now it’s time to prepare the mint sauce glaze.
To prepare the mint sauce, add boiling water, salt, and brown sugar to a small mixing bowl and stir until the sugar has dissolved.
Finely chop the fresh mint leaves. You can use the stalks, so there is no need to trim them off.
Once the brown sugar and salt have dissolved, add the fresh mint to the mixing bowl and give it a stir.
Now back to the roast lamb cooking in your air fryer.
After the first 20 minutes, open the draw and baste around the lamb with the mint sauce.
This way, the entire lamb will get the flavours from the sauce.
Push the draw into the air fryer and set a timer for a further 20 minutes at 180°C (355°F)
And then repeat when 20 minutes has expired, by basting the lamb.
Once again, set a timer for 30 minutes. When there are 10 minutes left, use the remaining mint sauce to baste the lamb one last time.
How to Measure the Cooking Time for Roast Leg Of Lamb?
It is much easier to determine the cooking time if you have an instant-read meat thermometer on hand, but please feel free to use my handy guide below if you don’t.
450g Boneless Roast Lamb
- Rare: 48°C-51°C (15 minutes)
- Medium Rare: 55°C-57°C (20 minutes)
- Medium: 60°C-63°C (25 minutes)
- Well Done: 71°C-74°C (30 minutes)
Simply double the cooking time for every 450g of meat.
For example: If your boneless leg of lamb weighs in at 1.3kg
you would need to cook it for:
- 45 minutes for rare
- 60 minutes for medium-rare
- 1 hour 15 minutes for medium
- 1 ½ hours for well done.
For my air fryer roast lamb, I cooked it to medium doneness at 63°C because my family is quite fussy about red meat. It cooked for approximately 1 hour and 10 minutes.
Please remember that cooking your lamb using this method is not 100% accurate due to variations in weight.
Safe practice is to always use an instant-read thermometer when cooking all meat.
Do I Need to Rest the Roast Lamb Before Serving?
Yes! This is a crucial step.
By resting the lamb, you will give it time for the juice to run back in and the muscles to relax.
Assuring a lovely tender and juicy meat.
Wrap the lamb in aluminium foil and set aside for 10 minutes.
After resting, carve the lamb and serve.
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Air Fryer Roast Lamb with a Mint Sauce Glaze
Ingredients
Lamb
- 1.4 kg Boneless Leg of Lamb See (note 1)
- 3 Cloves of Garlic
- 2 tbsp Olive Oil
- ½ tsp Sea Salt
- ¼ tsp Cracked Pepper
Mint Sauce Glaze
- ⅓ Cup Mint Leaves Finely Chopped
- 2 tbsp Brown Sugar
- 2 ½ tbsp Malt Vinegar
- 2 tbsp Water Boiling
- 1 tsp Salt
Instructions
- Pat the lamb down with a paper towel and cut 2cm long slits into the skin with a sharp knife. Slice garlic into slivers and insert one piece into each cut that you made into the skin.
- Drizzle the lamb with olive oil and season with sea salt and cracked pepper around the entire lamb.
- Preheat your air fryer to 180°C (355°F) for 2 minutes. Then place your leg of lamb inside the basket. Set a timer for 20 minutes at the same temperature of 180°C (355°F).
- In a small mixing bowl, add boiling water, brown sugar and salt and stir until dissolved. Finely chop mint leaves and add to the mixing bowl with malt vinegar, stir and set aside.
- After the first 20 minutes, generously baste the lamb with the mint glaze over the entire lamb. Then set the timer on your air fryer for a further 20 minutes.
- Continue to baste the lamb every 20 minutes until you have reached the desired doneness, keeping the temperature of your air fryer at 180°C (355°F). (See Note 2). Use any remaining glaze to baste over the lamb during the last stage of roasting.
- Use an instant-read thermometer to check your lamb for the desired doneness.
- Once the lamb has reached your desired doneness wrap, it up in aluminium foil and rest for 10-15 minutes. Carve and serve.
Notes
- Rare: 48°C-51°C (15 minutes)
- Medium Rare: 55°C-57°C (20 minutes)
- Medium: 60°C-63°C (25 minutes)
- Well Done: 71°C-74°C (30 minutes)
- 45 minutes for rare
- 60 minutes for medium-rare
- 1 hour 15 minutes for medium
- 1 ½ hours for well done.
Nutrition
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