Punchy spring greens
Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family
Air fryer garlic & oregano lamb leg with crispy new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1-1.2kg bone-in half leg of lamb
- 2 garlic clovesquartered lengthways
- 2 tbsp olive oil
- 1 tbsp oregano leavesroughly chopped, plus a sprig to serve
- 1 lemonzested and juiced, plus slices to serve
- 750g baby new potatoes
- 2 tbsp pecorino or parmesanfinely grated
Nutrition: Per serving (6)
- kcal470
- fat24g
- saturates10g
- carbs19g
- sugars2g
- fibre3g
- protein42g
- salt0.31g
Method
step 1
Take the lamb out of the fridge 30 mins before cooking. Carefully using a small, sharp knife, make incisions in the flesh and slide in the garlic slivers. Drizzle a little of the oil on the lamb then season with salt and pepper, and sprinkle with the chopped oregano, rubbing in well.
step 2
Heat the air fryer to 200C. Put the lamb in the air fryer basket and pour over half the lemon juice. Toss the potatoes with the remaining oil and season well. Scatter the potatoes around the lamb.
step 3
Air fry for 15 mins then reduce the heat to 180C and cook for a further 45 mins, turning the lamb halfway through. Transfer the lamb to a large, warmed plate and pour over the remaining lemon juice. Cover with foil and leave to rest for 10 mins.
step 4
Meanwhile, sprinkle the cheese and lemon zest over the potatoes and toss well. Air fry for a further 5-8 mins until crisp and golden. Pour any resting or remaining juices from the air fryer basket over the lamb. Garnish with an oregano sprig and serve with sliced lemon for squeezing over.