Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi Multi-Cooker OP300
- Prep Time: 55 mins
- Total time: 1h 55 mins
- Skill Easy
- Serves 6 people
Lamb with Mint
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
Utensils required
Ingredients
- 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
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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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
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Step 2
Place a slither of sliced garlic into each slit and season the lamb with salt and freshly ground black pepper
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Step 3
Pour 200mls of cold water into the pot of your Ninja Foodi Multi-Cooker
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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)
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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
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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
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Step 7
Brush the lamb with the rapeseed/vegetable oil
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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
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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
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Step 10
Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin
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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
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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
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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
