Air-Fryer Lamb Roast Dinner
A complete roast dinner featuring juicy garlic and onion-coated lamb, golden potatoes, sweet carrots, peas and rich gravy. The lamb and sweet potato cook in the air fryer while the remaining vegetables roast in the oven.
Equipment
- baking paper
- baking tray
- Frying pan
- Kitchen Knife
- Mixing bowl
- Saucepan
- Aluminium Foil
Ingredients
For the Lamb
- 800 g boneless lamb shoulder roast
- 1 large egg beaten
- 4 teaspoons crushed garlic
- 4 teaspoons dried onion flakes
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the Vegetables
- 3 medium potatoes cut into chunks
- 1 medium sweet potato peeled and cut into chunks
- 8 Dutch carrots trimmed and peeled
- 300 g frozen peas thawed
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the Gravy
- 2 tablespoons instant gravy powder
- Water according to the package instructions
Instructions
For the Roasted Vegetables
- Preheat the oven to 200°C.
- Place the potatoes and carrots on a baking tray.
- Drizzle with 1 tablespoon olive oil.
- Season with salt and freshly ground black pepper.
- Roast for 30 minutes, turning halfway through the cooking time.
- Remove the roasted vegetables from the oven.
- Cover loosely with aluminium foil to keep them warm.
For the Lamb and Sweet Potato
- Preheat the air fryer to 180°C.
- Combine the beaten egg, crushed garlic, dried onion flakes and 2 tablespoons olive oil in a mixing bowl.
- Rub the mixture evenly over the lamb.
- Season the lamb with salt and freshly ground black pepper.
- Heat a frying pan over high heat.
- Sear the lamb on all sides until browned.
- Line the air-fryer tray with baking paper, ensuring that air can still circulate safely.
- Place the lamb and sweet potato chunks in the air fryer.
- Cook at 180°C for 20 to 25 minutes, turning the lamb and sweet potato halfway through.
- Check that the centre of the lamb has reached at least 63°C.
- Remove the lamb from the air fryer.
- Cover it loosely with aluminium foil and rest for 10 minutes.
- Continue cooking the sweet potato for another 10 minutes, or until tender and golden.
For the Peas and Gravy
- Heat the peas in a saucepan until piping hot.
- Drain the peas well.
- Prepare the gravy with water according to the package instructions.
- Combine the roasted potatoes, carrots and sweet potato.
- Slice the rested lamb into even portions.
- Serve the lamb with the roasted vegetables, peas and hot gravy.
Notes & Wine Advice
Serving Suggestions
Serve the sliced lamb on a warm platter surrounded by the roasted potatoes, sweet potato and carrots. Add the peas separately and pour a little hot gravy over the lamb just before serving.Recipe Notes
The temperatures and some ingredient quantities were missing or corrupted in the original recipe. This version uses 200°C for the oven and 180°C for the air fryer. The lamb quantity has been adjusted to 800 g to provide four complete servings. Always check the internal temperature because the cooking time depends on the shape and thickness of the roast.Variations
Replace the lamb shoulder with a small boneless leg of lamb. Rosemary, thyme or ground cumin can be added to the garlic coating. Parsnips, pumpkin or Brussels sprouts can replace part of the potatoes and carrots.Storage
Refrigerate the lamb, vegetables and gravy in separate airtight containers for up to three days. Reheat the lamb and vegetables in the air fryer at 160°C until hot. Reheat the gravy separately in a saucepan. Cooked lamb can also be frozen for up to two months.Wine Advice
A medium-bodied Shiraz complements the rich lamb, garlic and gravy. A fruity Pinot Noir is a lighter alternative that also works well with the sweet roasted vegetables.Nutrition values
Serving: 1 portion lamb with vegetables and gravy | Calories: 650 kcal | Carbohydrates: 55 g | Protein: 45 g | Fat: 20 g | Saturated Fat: 9 g | Sodium: 620 mg | Sugar: 10 g