LEG OF LAMB BONE IN RECIPE RECIPES

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

Steps:

• Score the lamb and season well with salt, pepper, bouquet garni and thyme.
• Place in the air fryer basket and set the cook time to 30 minutes and the temperature to 160c/320f.
• In a bowl add peeled and sliced roast potatoes. Add salt, pepper, rosemary, and extra virgin olive oil and mix with your hands.
• When the air fryer beeps turn your lamb roast and place potatoes in the gaps. Cook for a further 25 minutes at the same time and temp.
• When it beeps remove the potatoes and allow the lamb to rest.
• If too pink in the middle slice in half and cook for a further 5 minutes at the same temperature.
• Slice your roast lamb. Serve and enjoy.