Go Back
–+ servings
feature image of air fryer leg of lamb laying on a white plate with a sprig of rosemary and slices of lamb
Print Recipe
5 from 3 votes

Air Fryer Leg of Lamb (Bone In!)

Perfectly succulent and juicy Air Fryer roast Leg of Lamb, bone-in, made in just an hour and a half. No oven required!
Prep Time30 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour 20 minutes
Course: Main
Cuisine: Greek
Servings: 6 People
Calories: 565kcal
Author: Mimi Harrison
Cost: £2.57

Ingredients

  • 1.1 kg half leg of lamb £14.48
  • 50 g butter £1.89/5= £0.38
  • Fresh rosemary £0.60

Cupboard Essentials:

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 tsp dried thyme
Metric - US Standard

Instructions

  • Remove the lamb from the fridge and let it come to room temperature.
  • Pat the lamb dry with a paper towel to remove excess moisture. Generously season with salt and pepper.
  • Drizzle the olive oil over the lamb, then rub it with onion powder, garlic powder, and dried thyme. Ensure the lamb is evenly coated with the seasoning
  • Place fresh rosemary sprigs in the bottom of the air fryer basket, then place the lamb on top.Set the air fryer to 180°C (356°F) and cook the lamb for 25 minutes.
  • After 25 minutes, coat the exterior of the lamb with butter and cook for an additional 10-15 minutes until it reaches your desired level of doneness.
  • Remove the lamb from the air fryer and let it rest for 10 minutes before carving.

Notes

  • Use a Meat Thermometer: Utilizing a meat thermometer is essential for accurately determining when the leg of lamb is cooked, as various factors can influence cooking time.
  • Do Not Flip the Meat: Instead of flipping the lamb midway, it’s better to leave it undisturbed and add a butter coating during cooking. This method prevents damage to the meat and promotes better browning.
  • Be Sure to Preheat: Preheating the air fryer ensures more even cooking and reduces overall cooking time since the appliance is already hot.
  • Let the Meat Rest: Allowing the lamb to rest after cooking results in juicier meat as juices redistribute. It's important to cook it to about 10°F below the desired temperature, as it will continue to cook slightly while resting.

Nutrition

Calories: 565kcal | Protein: 46g | Fat: 48.5g