Tiffany Haney
Air fryers are a great way to cook a leg of lamb, sealing in flavour and cooking more quickly and economically than an oven. The cooking time will depend on the weight of the lamb, the type of air fryer, and the desired internal temperature. It is recommended to use a meat thermometer to check that the lamb is cooked to your preference. For a medium-rare internal temperature, cook the lamb to 63°C/145°F, for medium, cook to 68°C/157-167°F, and for well-done, cook to 72°C/167-176°F. Some recipes suggest cooking the lamb at 200°C for 10 minutes to develop a nice crust, then lowering the heat to 180°C and cooking for another 30-40 minutes.
| Characteristics | Values |
|---|---|
| Lamb cut | Half leg, boneless leg, butterflied leg, or boneless shoulder |
| Weight | 1-3.5 lbs |
| Temperature | 180-200°C (350-400°F) |
| Cooking time | 30-45 minutes |
| Resting time | 10-15 minutes |
| Internal temperature | 125°F (rare), 145°F/63°C (medium-rare), 68°C (medium), 72°C (well-done) |
| Sides | Potatoes, carrots, parsnips, turnips, green beans, roasted vegetables, or salad |
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What You'll Learn
Cooking temperature and time
The cooking temperature and time for a leg of lamb in an air fryer depend on several factors, including the weight of the lamb, the type of air fryer, and your desired level of doneness. Here is a step-by-step guide to help you cook your leg of lamb to perfection:
Take the Lamb to Room Temperature:
Before you begin cooking, it is essential to take the lamb out of the fridge and let it come to room temperature. This step ensures that the lamb cooks evenly and quickly. Aim for around 15 to 30 minutes, depending on the size of your lamb leg.
Preheat the Air Fryer:
If your air fryer requires preheating, set it to the desired temperature for a few minutes before adding the lamb. Preheating ensures a consistent cooking environment.
Prepare the Lamb:
Pat the lamb dry with paper towels to remove any excess moisture. This step helps the seasonings stick to the meat, resulting in a crispier exterior. Then, use a sharp knife to make small slits in the lamb's skin.
Season the Lamb:
Prepare a mixture of olive oil, crushed garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub this mixture generously over the lamb, ensuring it is well-coated. You can also add other seasonings like oregano and garlic granules to enhance the flavor.
Place the Lamb in the Air Fryer:
Position the lamb in the air fryer basket, ensuring there is sufficient space between the top of the lamb and the heating element. If your basket has a grill at the bottom, consider removing it to create more space. If you are cooking potatoes or other vegetables alongside the lamb, nestle them in the basket around the lamb.
Set the Cooking Temperature and Time:
The cooking temperature and time will vary depending on your desired level of doneness, ranging from rare to well done. Here are some general guidelines:
- For a rare lamb leg, aim for an internal temperature of 125°F (51.6°C).
- For medium-rare, cook until the internal temperature reaches 63°C (145°F).
- For medium, target an internal temperature range of 68°C to 75°C (157°F to 167°F).
- For well-done lamb, cook until the internal temperature reaches approximately 75°C to 80°C (167°F to 176°F).
To achieve these temperatures, you can start by cooking the lamb at a higher temperature to develop a nice crust. For example, you can set the air fryer to 200°C (400°F) for 10 to 20 minutes. Then, lower the temperature to 180°C (360°F) and continue cooking for approximately 30 to 45 minutes, depending on your desired doneness.
Use a Meat Thermometer:
The best way to ensure your lamb is cooked to your liking is to use a meat thermometer. Insert the probe into the thickest part of the lamb leg, avoiding the bone. Check the temperature during the cooking process, and adjust the time accordingly.
Rest the Lamb:
Once the desired internal temperature is reached, remove the lamb from the air fryer and let it rest. Resting the meat allows the juices to redistribute, ensuring a tender and juicy final product. Rest the lamb for at least 10 minutes, and up to 15 minutes if desired. Keep the lamb warm by wrapping it in foil or using the "keep warm" function on your air fryer.
Serve and Enjoy:
After resting, carve the lamb and serve it with your choice of sides. Traditional sides include roasted vegetables, a simple salad, or mint sauce. Enjoy your perfectly cooked air-fried leg of lamb!
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Preparing the lamb
Firstly, select the right cut of lamb. A half leg of lamb is a good option as it fits well in most air fryers. You can also go for a boneless leg, which cooks faster and is a common type of roast. Alternatively, opt for a butterflied leg or a boneless shoulder. If you're cooking for a larger group, you might need a whole leg, but keep in mind that it may not fit in a standard-sized air fryer.
Next, take the lamb out of the fridge about 15 to 30 minutes before cooking. Allowing it to come to room temperature helps the lamb cook more quickly and evenly. If your lamb has a bone in it, you might need to adjust your cooking time accordingly as it will likely take longer to cook.
Now, it's time to season the lamb. In a small bowl, mix your chosen herbs and spices. A traditional Greek blend might include olive oil, crushed garlic, rosemary, thyme, salt, and pepper. You can also add some lemon juice to the mix. Rub this mixture generously all over the lamb joint, ensuring it's well-coated. Don't be shy with the seasoning, as this will enhance the flavour of your lamb.
After seasoning, it's crucial to let the lamb sit for a few minutes to allow the flavours to meld and the meat to come to room temperature. Meanwhile, preheat your air fryer to 180°C or 360°F for 5 minutes.
Once the lamb and air fryer are ready, carefully place the lamb in the air fryer basket. Ensure there is sufficient space between the top of the lamb and the heating element. If your air fryer has a grill at the bottom of the basket, remove it to give more space. You can also wrap the lamb in foil before placing it in the basket, which will help keep the meat tender.
Finally, use a sharp knife to make some small slits on the lamb's surface. Gently push garlic clove slices or slivers into these slits, adding more flavour to the meat. You can also stuff the lamb with garlic if you prefer.
Your lamb is now prepared and ready for air frying! Remember to cook it to your desired doneness, using a meat thermometer to check the internal temperature. Enjoy your juicy and flavourful air-fried lamb!
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Cooking the lamb
The cooking time for lamb in an air fryer will depend on the weight of the lamb, the type of air fryer being used, and the desired cooking temperature. It's important to note that cooking to temperature, rather than time, is crucial for achieving the desired results. Therefore, it is recommended to use a meat thermometer to check the internal temperature of the lamb.
First, take the lamb out of the fridge for 15-30 minutes to bring it to room temperature, which will help it cook more evenly and quickly. Pat the lamb dry with paper towels to remove any excess moisture, allowing the seasonings to stick to the meat and ensuring a crispy exterior. Make small slits on the lamb's skin and insert small garlic clove slices. Then, rub the lamb with olive oil and seasonings such as rosemary, thyme, salt, and pepper.
Place the lamb in the air fryer basket, ensuring there is sufficient space between the top of the lamb and the heating element. If your air fryer requires pre-heating, set it to 360°F for 5 minutes. For a half leg of lamb, air fry at 180°C for 30-45 minutes for medium-rare to medium doneness. Check the internal temperature with a meat thermometer; for medium-rare, the temperature should be 63°C, while medium is 68°C, and well-done is 72°C.
Once the desired temperature is reached, remove the lamb from the air fryer and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in tender meat. Collect the juices released during resting and drizzle them over the lamb before serving.
You can serve the lamb with a variety of side dishes, such as roasted vegetables, a simple salad, or traditional mint sauce.
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Resting the lamb
While the lamb is resting, you can make the gravy and finish off any side dishes. It is also a good opportunity to pour out any meat juices that have collected in the bottom of the air fryer basket. This prevents them from burning and can be used to flavour the gravy.
The resting period also allows you to collect any juices that are released from the lamb, which can then be drizzled over the meat when serving. This will enhance the flavour and ensure the lamb is moist and juicy.
Finally, resting the lamb gives you the chance to ensure that it is cooked to your desired level of doneness. Using a meat thermometer, you can check the internal temperature of the lamb to ensure it has reached the correct temperature for your preferred level of doneness.
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Carving and storing the lamb
Carving a leg of lamb is not as difficult as it may seem. First, allow the lamb to rest for at least 10 to 15 minutes under a loose tent of tinfoil. This helps the meat retain its juices and makes it easier to carve.
Next, use a sharp chef's knife to cut the meat into slices across the grain. To spot the grain, look for faint lines running in one direction along the entire piece. If you're still unsure, make the first slice and inspect the inside. Cut straight down through the thickest part of the meat until you hit the bone. Separate the meat slices from the bone by making a long horizontal slice along the top of it, then transfer the slices to a platter. Keep your knife close to the bone to ensure you get as much meat as possible.
Don't worry about getting every scrap of meat off the bone right now. After you've removed the big slices, go back and trim off any remaining pieces. There will likely still be quite a bit of meat left on the bone, so save it for lamb stock later.
If you're not serving the lamb right away, you can keep the slices in a slightly warm oven, covered, for up to 30 minutes. Any longer than that, and you'll start to lose moisture.
As for storing leftovers, lamb can be kept in the refrigerator for 3-4 days, or frozen for up to 3 months.
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Frequently asked questions
The cooking time depends on the weight of the lamb leg, the type of air fryer used, and the cooking temperature. For example, a 1-pound lamb leg should be cooked at 360°F for 15-20 minutes for a rare finish. A 1.1 kg half leg of lamb should be cooked at 180°C for 45 minutes for a medium finish. A 1.395 kg lamb leg should be cooked at 180°C for 35 minutes for a medium-rare finish.
First, take the lamb out of the fridge 15-30 minutes before cooking and let it come to room temperature. Then, season the lamb with salt, pepper, olive oil, garlic, and herbs. You can also add potatoes to the air fryer. Finally, cook the lamb in the air fryer for the desired amount of time, using a meat thermometer to check the internal temperature.
The temperature depends on the desired finish. For a rare finish, cook the lamb to an internal temperature of 125°F. For a medium-rare finish, cook to an internal temperature of 63°C/145°F. For a medium finish, cook to an internal temperature of 68°C-75°C. For a well-done finish, cook to an internal temperature of 72°C-75°C.
