Air Fryer Lamb Shoulder
Ingredients
For the marinade:
4 garlic cloves
2 tbsp fresh thyme
1 tbsp fresh rosemary
1 lemon juice and zest
2 tbsp capers in brine
2 tbsp honey
2 tbsp Worcestershire sauce
2 tbsp olive oil
2 tbsp ground cumin
2 tsp sea salt
1 tsp freshly ground pepper
For the lamb:
2 kg (4 1/2 lbs) shoulder of lamb or two half shoulders of lamb
salt and pepper to taste
Directions
Add all the ingredients for the lamb marinade into a mini chopper and blitz to a rough paste.
4 garlic cloves,2 tbsp fresh thyme,1 tbsp fresh rosemary,1 lemon,2 tbsp capers,2 tbsp honey,2 tbsp Worcestershire sauce,2 tbsp olive oil,2 tsp sea salt,1 tsp freshly ground pepper,2 tbsp ground cumin
Pierce the lamb shoulder all over with the tip of a knife. Add the marinade and rub all over the lamb. Cover and transfer to the fridge to marinate for a minimum of 30 minutes and up to two hours.
2 kg (4 1/2 lbs) shoulder of lamb
Take the lamb out of the fridge and leave it to come to room temperature for 30 minutes. Lay two pieces of foil on your countertop. Place the lamb in the middle and pour the marinade over it.
Wrap tightly so that the lamb is fully encased in the foil. Place in the air fryer basket and roast at 160°C / 320°F for 40 minutes per side.
Remove the foil. Increase the heat to 180°C/350°F and cook for a further 20 minutes, flipping over halfway. You want the lamb to crisp up and the surface and any fat to crisp up.
Transfer the lamb onto a plate and cover loosely with foil. Rest for 10-20 minutes before carving against the grain using a meat knife.
Collect any roasting juices and leftover marinade into a gravy separator and discard the fat. This can also be done very easily by chilling in the fridge while lamb rests and then skimming the fat that solidifies.
Drizzle the lamb with the roasting juices and serve.
