Air Fryer Lamb Shoulder
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Additional Time
30 mins
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Total Time
1 hr 55 mins
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Servings
6 - 8
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Calories
350 kcal
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Course
Main Course
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Cuisine
British
Air Fryer Lamb Shoulder
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Air Fryer Lamb Shoulder – deliciously tender and succulent roast lamb shoulder in your air fryer. Rustle up a quick marinade and let your air fryer do all the work – this truly is the BEST lamb shoulder recipe. An excellent choice for you Easter lunch or dinner menu.
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Ingredients
For the marinade
- 4 garlic cloves
- 2 tbsp fresh thyme
- 1 tbsp fresh Rosemary
- 1 lemon juice and zest
- 2 tbsp capers in brine
- 2 tbsp honey
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 2 tbsp ground cumin
- 2 tsp sea salt
- 1 tsp freshly ground pepper
For the lamb
- 2 kg (4 1/2 lbs) shoulder of lamb or two half shoulders of lamb
- salt and pepper to taste
Instructions
MARINATE THE LAMB
- Add all the ingredients for the lamb marinade into a mini chopper and blitz to a rough paste.
- Pierce the lamb shoulder all over with the tip of a knife. Add the marinade and rub all over the lamb. Cover and transfer to the fridge to marinate for a minimum of 30 minutes and up to two hours.
AIR FRY UNTIL TENDER
- Take the lamb out of the fridge and leave it to come to room temperature for 30 minutes. Lay two pieces of foil on your countertop. Place the lamb in the middle and pour the marinade over it.
- Wrap tightly so that the lamb is fully encased in the foil. Place in the air fryer basket and roast at 160°C / 320°F for 40 minutes per side.
- Remove the foil. Increase the heat to 180°C/350°F and cook for a further 20 minutes, flipping over halfway. You want the lamb to crisp up and the surface and any fat to crisp up.
REST AND SERVE
- Transfer the lamb onto a plate and cover loosely with foil. Rest for 10-20 minutes before carving against the grain using a meat knife.
- Collect any roasting juices and leftover marinade into a gravy separator and discard the fat. This can also be done very easily by chilling in the fridge while lamb rests and then skimming the fat that solidifies.
- Drizzle the lamb with the roasting juices and serve with smashed potatoes, roasted butternut squash salad or a fresh Greek salad and marvel at the melt-in-your-mouth tender lamb!
Equipments used:
Notes
- The most reliable way to ensure fork-tender lamb shoulder is to use an instant-read thermometer like the Thermapen. Aim for an internal temperature of 88-93°C/ 190-200°F meltingly tender lamb that slices like butter!
- For pulled lamb you will want to cook it for even londer until the temperature reaches 95°C/203°F.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
10g
(3%)
Protein
43g
(86%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
134mg
(45%)
Sodium
998mg
(42%)
Potassium
661mg
(19%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
130IU
(3%)
Vitamin C
14mg
(16%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 134mg | 45% |
| Sodium | 998mg | 42% |
| Potassium | 661mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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