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Easy Roast Leg Of Lamb Recipes-HYSA KITCHEN


For a family meal, roast a leg of lamb. For an Easter supper or Sunday roast, it tastes best when paired with roast potatoes and your favourite spring veggies. Recipe by HYSA KITCHEN.


2kg-2.5kg leg of lamb
small bunch rosemary, cut into 2cm short sprigs
4-5 garlic cloves, finely sliced
4-6 brown anchovy fillets, chopped (optional)
2 tbsp olive oil

2 large onions, thickly sliced


1. Heat the air fryer oven to 220°C, remove all wrapping from the lamb and note the weight to calculate the roasting time. Make an angle cut in the lamb with a sharp knife, cutting about 5 cm into the meat. Punching the holes at an angle will mean more of the meat is seasoned and the seasoning won't be pushed out while roasting.

2. Insert a pinch of rosemary, a slice of garlic, and a small piece of anchovy (if using) into each hole, pressing in with your fingers. Season the meat with salt and pepper, then coat the lamb with olive oil. Transfer to a baking dish and arrange on top of the onion slices. Bake for 20 minutes.

3. Lower the oven to 190°C and cook for another 15-20 minutes per 500g (2kg legs take 1 hour - 1 hour 20 minutes), depending on how pink you like the lamb. If you like pink meat, you can also check the internal temperature of the lamb - 55C for medium (pink) and 70C for well done.

4. Cover with foil and let rest for 15 minutes before carving. Reserve the juices and sliced onions on the plate to make the gravy.

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