Air-Fryer Rosemary Lamb Dinner
A complete air-fryer roast dinner with rosemary and garlic lamb, crisp potatoes, sweet potato wedges, tender carrots, and green peas. Designed for four generous servings.
Equipment
- Air Fryer, 6-quart or larger
- aluminum foil
- Foil Tray, 20 × 20 cm
- Large mixing bowl
- Meat thermometer
- Sharp knife
- Tongs
Ingredients
For the Rosemary Lamb
- 1 kg leg of lamb sized to fit the air fryer
- 4 cloves garlic thinly sliced
- 2 large rosemary sprigs
- 1 teaspoon olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
For the Vegetables
- 750 g red potatoes cut into 3 cm cubes
- 400 g sweet potatoes cut into thick wedges
- 250 g baby carrots
- 150 g frozen peas
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ¾ teaspoon fine sea salt divided
- ½ teaspoon freshly ground black pepper
Instructions
Prepare the Lamb
- Remove the lamb from the refrigerator 30 minutes before cooking.
- Pat the lamb dry with paper towels.
- Make small incisions in the meat approximately 5 cm apart.
- Insert alternating pieces of garlic and rosemary into the incisions.
- Rub the lamb with 1 teaspoon olive oil.
- Season it with salt and black pepper.
- Set the lamb aside while preparing the vegetables.
Cook the Red Potatoes and Carrots
- Preheat the air fryer to 400°F (200°C) for 3 minutes.
- Place the red potatoes in a large mixing bowl.
- Add half the tablespoon of olive oil.
- Season with part of the salt and black pepper.
- Toss until evenly coated.
- Place the carrots on a large sheet of foil.
- Add the butter and a small pinch of salt.
- Fold the foil into a sealed packet.
- Arrange the potatoes and carrot packet in the air fryer basket without overcrowding.
- Cook for approximately 30 minutes.
- Shake the potatoes every 10 minutes.
- Remove the vegetables when the potatoes are golden and the carrots are tender.
- Set them aside in covered dishes.
Cook the Sweet Potatoes
- Toss the sweet potato wedges with the remaining olive oil, salt, and black pepper.
- Arrange them in the air fryer basket.
- Cook at 400°F (200°C) for approximately 20 minutes.
- Turn or shake them after 10 minutes.
- Remove them when tender and browned.
- Set them aside with the other vegetables.
Cook the Lamb
- Reduce the air-fryer temperature to 320°F (160°C).
- Break the remaining rosemary and garlic into the foil tray.
- Place the seasoned lamb on top.
- Put the tray in the air fryer.
- Cook for approximately 60 minutes.
- Increase the temperature to 400°F (200°C).
- Cook for another 8 to 10 minutes to brown the exterior.
- Check the internal temperature in the thickest part without touching the bone.
- Remove the lamb at 145–149°F (63–65°C) for medium.
- Transfer the lamb to a cutting board.
- Cover loosely with foil.
- Rest for 15 minutes.
Reheat the Vegetables
- Return the potatoes, sweet potatoes, and carrots to the air fryer during the resting time.
- Add the frozen peas in a small foil tray or heat-safe dish.
- Reheat at 355°F (180°C) for 10 to 15 minutes.
- Check that all vegetables are hot.
To Serve
- Slice the lamb across the grain.
- Divide the lamb, potatoes, sweet potatoes, carrots, and peas among four plates.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the lamb and vegetables with gravy, mint sauce, mustard, or a spoonful of pan juices from the foil tray. Warm the plates before serving because the vegetables cook in separate batches.Recipe Notes
The ingredient listed as “egg” in the original recipe was clearly an error. It has been corrected to fresh rosemary because the instructions describe herb sprigs inserted into the lamb and added to the potatoes. Cooking times depend on the shape of the lamb and the capacity of the air fryer, so always rely on a meat thermometer.Dietary Information
The recipe contains milk because butter is used with the carrots. Replace it with olive oil for a dairy-free and lactose-free version. The base ingredients contain no eggs, gluten, wheat, soy, or nuts, but check packaged stock, gravy, sauces, and seasonings served alongside the meal.Nutrition Information
The estimate applies to one-quarter of the complete recipe and assumes approximately 150 g cooked lamb per person. The amount of edible meat varies when using a bone-in leg. Trimming visible fat and leaving some potatoes uneaten will reduce the calorie and fat values.Variations
Replace the peas with green beans or broccoli. Parsnips can replace part of the sweet potato. Add lemon zest, thyme, or Dijon mustard to the lamb rub for a different flavor.Storage
Refrigerate the lamb and vegetables within two hours and use them within three days. Store the meat separately to prevent it from drying out. Reheat leftovers to 165°F (74°C). Sliced lamb reheats best when covered with a little gravy or cooking juice.Wine Advice
Pair the rosemary lamb with a full-bodied Cabernet Sauvignon. Its firm structure complements the rich meat and roasted flavors. A rounded Merlot offers a softer alternative that works well with the sweet potatoes and carrots.Nutrition values
Serving: 150 g cooked lamb with mixed vegetables | Calories: 730 kcal | Carbohydrates: 63 g | Protein: 44 g | Fat: 33 g | Saturated Fat: 11 g | Sodium: 650 mg | Sugar: 10 g