INSTANT VORTEX ROAST LAMB & POTATOES

The result is incredibly tender lamb and scrumptious roast potatoes, all cooked together, in the large Vortex air fryer drawer. The Instant Vortex drawer measures 240 x 245mm, which means you can feed up to 6 easily in one go. Plus, it is easy to simply wipe clean afterwards!

INGREDIENTS:   

1.2 kg leg of lamb, deboned
4 cloves garlic, crushed into a paste
2 Tbsp olive oil
1 Tbsp fresh rosemary leaves, chopped
1 Tbsp lemon zest
Salt and pepper, to taste
12 medium potatoes, scrubbed and halved

Chimichurri:

2 Tbsp fresh mint, chopped
2 Tbsp fresh parsley, chopped
2 cloves garlic, minced
¼ tsp chilli flakes
1 tsp sea salt flakes
1 Tbsp lemon juice
2-3 Tbsp olive oil

METHOD:

To make the chimichurri:
Combine all the ingredients. Mix well and set aside in the fridge.

Place potatoes in a pot of cold water. Season well with salt. Bring to the boil.

Par boil potatoes for ± 12 minutes.
Drain and allow excess moisture to evaporate.

Drizzle potatoes with a little olive oil and salt. Toss to coat.

Butterfly leg of lamb on a large chopping board. Combine garlic and olive oil.

Spread the garlic oil all over the inside of the lamb.

Add the rosemary, lemon zest and season well.
Close up lamb. Season the outside with olive oil and salt.

Place the lamb in the centre of the Vortex basket.

Surround the lamb with the potatoes.
Roast for 25 minutes at 191˚C.

Turn the lamb half way through the cooking for an even cook.
Remove lamb and allow to rest.

For extra crispy potatoes- return them to the Vortex while the lamb is resting and roast again for another 5-10 minutes until they are golden brown all over.

Slice lamb and serve with crispy potatoes and chimichurri.