Ingredients
Scale
- 1.5 – 1.8kg boneless, butterflied lamb leg
- 1 tbsp dried oregano
- 3 large garlic cloves, minced
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup extra virgin olive oil
- 1 tbsp vegetable oil for searing
Instructions
- Combine oregano, minced garlic, salt, pepper, lemon juice, zest, and olive oil in a large ziplock bag to create the marinade.
- Place the lamb leg into the bag and massage the mixture thoroughly into the meat.
- Seal the bag and marinate in the refrigerator for 3 to 24 hours.
- Remove lamb from the refrigerator one hour prior to cooking to reach room temperature.
- Preheat air fryer to 180C (350F).
- Place lamb in the air fryer and cook for 22 to 25 minutes, or until an internal temperature of 57C (135F) is reached.
- Remove the lamb, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
Notes
- Ensure the lamb is a uniform thickness for even cooking.
- Always use a digital meat thermometer to prevent overcooking.
- Adjust the cooking time based on the specific capacity and heat intensity of your air fryer model.
- Prep Time: 15
- Cook Time: 25
- Category: Baked Lamb
- Method: Air Frying
- Cuisine: Mediterranean