Dinner
One Pot Leg of Lamb
Recipe by John Torode
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- Olive oil
- 20 large salad potatoes, peeled and kept whole
- 6 shallots, peeled and halved
- 50g butter
- 1 whole leg of lamb
- 2 stalks of rosemary
- 1 -2 tbsp red wine vinegar
- 150g large black / green olives, pitted (reserve the brine water)
- Large bunch of watercress
- Salt and pepper
Utensils
-
Step 1
Pre-heat the oven to 180C.
-
Step 2
Heat 2 tbsp olive oil in your Ninja Foodi ZEROSTICK sauté / frying pan. Once hot, add the peeled potatoes and sauté for 4-5 minutes, turning frequently to colour.
-
Step 3
Add the shallots to the pan and cook for a further few minutes. Add the butter and season well with salt and pepper. Remove the shallots and potatoes to a plate and set aside.
-
Step 4
Using a sharp knife, score the leg of lamb. Return the pan to the heat and once hot, sear the lamb on both sides until nicely browned. Place the rosemary sprigs on top of the lamb and add the potatoes and shallots alongside. Add a splash of red wine vinegar, season with salt and tip in the olive brine from the jar.
-
Step 5
Ninja Foodi ZEROSTICK cookware is oven safe, so transfer the pan to the oven and cook for around 1 hour 15 – 20 minutes, until the lamb is cooked through and the vegetables are golden and caramelised.
-
Step 6
Remove from the oven and add a handful of olives to the pan. Carve the lamb, and serve with the vegetables, juices and watercress alongside.
