Dinner
Cypriot Leg of Lamb
Recipe by Ninja Kitchen
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- 1.6kg leg of lamb
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 1 1/2 tsp sea salt
- Freshly ground black pepper
- 4 r red onions, peeled and cut into thick slices
- 5 cloves garlic, peeled and sliced in half
- 3 tbsp olive oil, divided
- 3 bay leaves
- 500g small baby potatoes
- 2-3 bunches of cherry tomatoes on the vine
- Chopped flat leaf parsley
Utensils
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Step 1
With cooking twine, tie lamb into even shape if the bone has been removed.
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Step 2
Make the spicy marinade by mixing the spices, salt and pepper with 2 tablespoons oil. Coat lamb with marinade and leave for 30 minutes.
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Step 3
Plug probe into unit. Insert cooking pot in unit, add remaining oil and close lid. Select ROAST. Select PRESET. Select LAMB, use the arrows to the left of the display to set MED WELL. Select START/STOP to begin preheating.
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Step 4
When the unit beeps to signify it has preheated, add remaining oil and place in lamb. Insert probe horizontally into thickest part of lamb (see probe placement instructions on page 7). Add onions, garlic and bay leaves, making sure they are coated in oil. Tuck onions under lamb if possible. Close lid.
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Step 5
When unit says to flip, turn lamb over and add potatoes and tomatoes. Make sure the potatoes are tossed in oil and juices. Close lid. When unit beeps to signal cooking is complete. Use oven gloves to remove probe from lamb, remove the lamb, onions and tomatoes and leave to rest for 10 minutes.
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Step 6
Check if the potatoes are brown enough, if not, select ROAST, set temperature to 180°C and set time to 5-10 minutes. Select PREHEAT to bypass preheating. Select START/STOP to begin.
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Step 7
Serve lamb garnished with chopped parsley and vegetables.
