Roast Lamb Shoulder with Crispy Potatoes
Recipe by Ninja Kitchen
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!
- 900g bone-in lamb half shoulder
- 2 tbsp olive oil
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon salt
- 1 unwaxed lemon, zest
- 2 garlic cloves, peeled, minced
- Ground black pepper, as desired
- 750g Charlotte (or other waxy) potato, unpeeled, cut into 0.3cm thick slices
Utensils
-
Step 1
Remove lamb from fridge 1 hour before cooking. Pat dry with kitchen towel and pierce all over with a short sharp knife. Mix 1 tablespoon oil with rosemary, salt, lemon zest, garlic and black pepper. Rub all over the lamb, pushing it into the slits. Set aside on a plate at room temperature.
-
Step 2
One hour later, push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the pot. Toss potatoes with remaining 1 tablespoon oil and season with salt and pepper. Arrange potatoes in an even layer on tray. Sit lamb on top.
-
Step 3
Flip the SmartSwitch to AIR FRY/HOB. Select BAKE/ROAST. Set temperature to 170˚C and set time to 50 minutes for medium rare or 60 minutes for well done. Select START/ STOP to begin cooking.
-
Step 4
When cooking is complete, transfer lamb to a plate, cover loosely with foil and rest for 20 minutes.
-
Step 5
When ready to serve, reheat potatoes. Select AIR FRY. Set temperature to 200˚C and set time to 4 minutes. Select START/ STOP to begin cooking.
-
Step 6
Slice lamb and serve with potatoes, steamed greens and redcurrant jelly.
