Find more recipes at feastgloriousfeast.com
Air Fryer Boneless Lamb Shoulder Joint Recipe
Air Fryer Boneless Lamb Shoulder Joint is quick to cook and super easy to carve. I've included instructions to make a delicious simple gravy from the lamb juices and step-by-step instructions to air fry and rest this rolled lamb shoulder roast to perfection.
Equipment
Ingredients
- 750 g Boneless Shoulder of Lamb
- 1 tbsp Vegetable Oil
- 2 tsp Sea Salt Flakes
For the gravy
- 300 ml Water
- 3 tbsp Cornflour (Cornstarch)
- 3 tbsp Water
- Sea Salt Flakes
Instructions
- If your air fryer requires pre-heating, start this setting now.
- Thoroughly dry a 750g Boneless Shoulder of Lamb .
- Drizzle the lamb with roughly 1 tbsp Vegetable Oil and 2 tsp Sea Salt Flakes. Rub into the lamb so it is evenly distributed all the way round and not forgetting the ends.
- Place the lamb into the air fryer basket. If it is a preheated basket, use 2 forks or tongs to lower the meat in so you don't touch the hot metal with your hands.
- Air fry for 20 minutes at 190℃/375℉.
- Turn the lamb over fully.
- Air fry for a further 15 minutes at 190℃/375℉ for medium. Add 5 minutes for medium-well and a further 5 for well done.
- Take the lamb out the air fryer and wrap well in foil.
- Remove the plate and tip the rest of the juices into a small saucepan. Use a silicone spatula to make sure you get all the goodness. Scrape any tasty bits off the crisper plate too.
- Allow the lamb to rest for at least 10, but ideally 15 minutes. Use this time to make the gravy.
- Don't forget to add any juices from the resting period to the gravy.
- Remove the string then carve into thick or thin slices as preferred and serve.
To Make The Lamb Gravy
- If there is a lot of lamb fat vs juices, remove some of the fat and discard or save this for another time.
- Tip all of the drained lamb juices and some fat into small saucepan and start heating over a high heat.
- Add 300ml Water to the pan. Freshly boiled from the kettle will speed up the process.
- Mix 3 tbsp Cornflour with roughly 3 tbsp Water until all the cornflour has dissolved.
- Once the juices and water have come to the boil, add the cornflour slurry with one hand while whisking with the other.
- Continue to boil until the gravy is thickened. If after a few minutes, it is not thick enough for your liking, make up and add more cornflour slurry - add a little at a time. If it is thicker than you would like, add a little water at a time.
- Taste the gravy and add Sea Salt Flakes a little at a time until the gravy is flavoursome. Don't be shy, salt is your friend with gravy.
- Serve with the sliced lamb.
Notes
- The air fryer version of this recipe is tested in my Cosori Lite 3.8L (CAF-LI401S) which has a square(ish) shaped basket of 21cm x 21cm and 24cm on the diagonal. The depth of the basket is more of an important consideration in this case.
- Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
- For this recipe, I could easily fit a 750g/28oz rolled boneless shoulder of lamb in the basket. This gives plenty of room to allow air to circulate.
- As all air fryer models are a little different, you may find that you can fit more or less in at a time.
- Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.
Nutrition (Approx)
Calories: 494kcal | Carbohydrates: 6g | Protein: 30g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Sodium: 1318mg | Potassium: 0.4mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 0.04mg