Sunday Roast Lamb Dinner

For this recipe, you'll need a Sunbeam Multi Zone Air Fryer Oven.

For the lamb 

• 2 – 2.3kg bone in whole leg of lamb
• 4 large garlic cloves sliced into quarters
• 1 tbsp olive oil
• ½ lemon
• 1 stem of fresh oregano, leaves stripped and chopped
• Freshly ground black pepper 

For the Veggies

• 1 kg white potatoes, peeled and cut into chunks
• 3 large carrots, peeled, cut in half and split lengthways
• 1 tbsp goose fat
• Freshly ground black pepper
• Salt

Remove your lamb from the fridge an hour before cooking. 

Remove all packaging and pat the lamb all over with some clean kitchen paper to dry. 

Place the lamb onto your large black roasting tray.

Using a sharp knife, cut some small incisions in the flesh and pop a piece of the garlic into each cut. 

Drizzle over the oil (this helps the fresh herbs to stick to the surface of the lamb during cooking), squeeze the lemon over the lamb and dust with black pepper and fresh oregano. 

Remove the centre divider from your air fryer. 

Place the lamb inside and cook on Roast, @160°C for 1 hour and 15 minutes. 

Parboil or steam your roast potatoes for approx 4 minutes until just starting to soften around the edges, allow these to steam dry on a clean dinner plate. 

Once the lamb has finished cooking, carefully remove from the air fryer and lift off the roasting tray. Wrap in a couple of sheets of foil, set aside to rest. Drain the cooking juices from the black roasting tray into a small bowl or cup and add the goose fat, mix together. 

Place the potatoes and cut carrots onto the roasting tray (no need to clean) and baste both in the goose fat mix. Season with a little salt and pepper. 

Place into the Air Fry, 190°C for approx 30-35 minutes, turning half way through cooking. 

Whilst the lamb is resting and the roasties are cooking, prepare your gravy, mint sauce and some steamed green vegetables. 

Place the lamb onto a wooden board for slicing and serve all together for a delicious Sunday Lunch.