Dinner

Lamb with Mint

Prep 55 mins
Total 1h 55 mins

Easy
Serves 6

Mouth watering lamb made easy using the Ninja Foodi Multi-Cooker!

Take the stress out of the Sunday roast with this easy lamb and mint recipe

Compatible with

Ninja Foodi 7-in-1 Multi-Cooker 6L
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Cooking mode

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1/2 (approximately 1.2kg) half leg of lamb (raw)
3 cloves of garlic (optional - peeled and thinly sliced)
1 small (approximately 25g) small bunch fresh mint (finely sliced)
20ml rapeseed or vegetable oil
To taste salt and freshly ground black pepper
25g thickening gravy granules

Utensils

Step 1

Place the lamb on a suitable board (for meat). If using garlic, puncture the flesh all around (around 30 times) with the tip of a sharp knife to make short slits in the meat
Step 2

Place a slither of sliced garlic into each slit and season the lamb with salt and freshly ground black pepper
Step 3

Pour 200mls of cold water into the pot of your Ninja Foodi Multi-Cooker
Step 4

Place the lamb into the Cook & Crisp Basket and place the basket into the pot (You may have to trim the bone if it is too long for the basket)
Step 5

Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 32 minutes. Select START/STOP to begin
Step 6

When pressure cooking is complete, allow pressure to naturally release for 2 minutes. After 2 minutes, quick release the remaining pressure by carefully moving the pressure release to the VENT position. Remove the lid when unit has finished releasing pressure
Step 7

Brush the lamb with the rapeseed/vegetable oil
Step 8

Close the crisping lid. Select AIR CRISP, setting the temperature to 200°C and set time to 8 minutes. Select START/STOP to begin. When cooking is complete, remove the basket from the pot and leave to rest on a plate, covering loosely with aluminum foil
Step 9

To make a sauce, add the gravy granules to the pot containing the cooking liquid and stir with a plastic whisk to mix in (or spoon). A little more water, stock or even a drop of wine can be added at this point if desired. Assemble the pressure lid, making sure the pressure release vale is in the SEAL position
Step 10

Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin
Step 11

When pressure cooking is complete, quick release the pressure by moving the pressure release to the VENT position. Carefully remove the lid once the pressure has been released
Step 12

Stir the sauce and adjust the consistency with a little more liquid (water, stock or wine) if it is too thick. Pass the sauce through a sieve into a saucepan or sauce-boat and add the finely sliced fresh mint
Step 13

To serve, carve the rested lamb and place onto a warm serving plate. Coat with sauce and serve with potatoes (such as dauphinoise) and freshly steamed seasonal vegetables