Roast a leg of lamb for a lunch with the family. It tastes finest when served with roast potatoes and your preferred spring vegetables for an Easter dinner or Sunday roast.
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. Remove the lamb from its packaging, preheat the air fryer oven to 220°C, then weigh it to determine the roasting time. Use a sharp knife to carve an angle into the lamb, going about 5 cm into the meat. More of the meat will be seasoned if the holes are punched at an angle, and the seasoning won't be forced out during roasting.
2. With your fingers, push a pinch of rosemary, a slice of garlic, and a tiny bit of anchovy (if using) into each hole. After seasoning the meat with salt and pepper, drizzle olive oil over the lamb. Place inside a baking dish on top of the onion pieces. For 20 minutes, bake.
3. Depending on how pink you like your lamb, reduce the oven temperature to 190°C and cook the lamb for an additional 15-20 minutes per 500g (2 kilogramme legs take an hour to an hour and 20 minutes). Check the internal temperature of the lamb if you prefer pink meat; it should be 55°C for medium (pink), and 70°C for well-done.
4. Before cutting, cover with foil and allow to rest for 15 minutes. To make the gravy, set aside the plate's juices and cut onions.