Roast Lamb Shoulder with Crispy Potatoes

Cooking method:

Ninja Speedi Rapid Cooker
  • Prep Time: 15 mins
  • Total time: 1h 20 mins
  • Skill Easy
  • Serves 4 people

Roast Lamb Shoulder with Crispy Potatoes

Utensils required

Recipe tags


  • 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

Cooking mode

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  • 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.