Air Fryer Roast Lamb with a Mint Sauce Glaze
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.
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
Note 1: I purposely used a boneless leg of lamb so it would fit in my air fryer comfortably and cook faster. Make sure to measure your air fryer to be sure if the leg of lamb your roasting will fit inside yours.
Note 2: 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)
- 45 minutes for rare
- 60 minutes for medium-rare
- 1 hour 15 minutes for medium
- 1 ½ hours for well done.
