AirFryer Lamb Loin

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AirFryer Lamb Loin

Yield 4

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Ingredients

• 1 rolled lamb loin (skin on), about 800 g, at room temperature
• Salt, to season
• 6 potatoes, cut into 6 wedges each
• Salt, for boiling
• ⅓ c olive oil, divided
• 1 tsp dried oregano
• 1 tsp paprika
• Juice of 1 lemon
• 7 garlic cloves, 2 crushed and remaining finely sliced
• 1 bunch Tuscan cabbage (spines removed, roughly chopped)
• Extra virgin olive oil, for drizzling

Salsa Verde

• 1 handful basil leaves
• 1 handful parsley leaves
• 1 handful tarragon leaves
• 1 handful mint leaves
• 1 tsp capers
• 1 clove garlic
• 1 tsp Dijon mustard
• 2 anchovies
• Juice of 1 lemon
• 1/2 cup olive oil
• Salt, to taste
• 1 bird's eye chilli

Instructions

1. Bring the rolled lamb loin to room temperature.
2. Season the skin with salt.
3. Peel and cut the potatoes into wedges and boil in heavily salted water for about 15 minutes until just beginning to soften.
4. Drain and place on an oiled tray.
5. Drizzle with extra virgin olive oil, salt, oregano, paprika, crushed garlic, and a squeeze of lemon.
6. Roast in a 200°C oven for about 40 minutes until golden and cooked through.
7. Place the lamb loin into an air fryer set to 200°C and cook for approximately 30 minutes. (you could also just add this to the potato pan, then remove after half an hour to rest!
8. The internal temperature should read around 55°C for medium-rare.
9. Remove from the air fryer and keep warm while it rests for 10 minutes.
10. In a large frypan, heat 2 tablespoons of olive oil.
11. Add the sliced garlic and sauté until fragrant.
12. Add the Tuscan cabbage and cook until dark green and blistered.
13. Remove from the pan and squeeze with a bit of lemon, drizzle with extra virgin olive oil, and season with loads of salt and pepper.
14. Blend all salsa verde ingredients until the desired consistency is reached.
15. Serve the sliced lamb with all the sides and enjoy.

Nutrition Facts

Calories

696

Fat

49 g

Sat. Fat

7 g

Carbs

60 g

Fiber

8 g

Net carbs

52 g

Sugar

3 g

Protein

8 g

Sodium

198 mg

Cholesterol

1 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

To ensure the lamb cooks evenly, make sure it reaches room temperature before cooking.

Boil the potatoes just until they start to soften; this helps achieve a crispy exterior when roasted.

Resting the lamb is crucial for retaining its juices and achieving the perfect medium-rare doneness.