Portions: 2
Ingredients
- 500g Lamb Shoulder (baked at 180° for 7 minutes per 100g for medium)
- 1 Diced Onion
- 1 Diced Carrot
- 1 Stick of Chopped Celery
- 500ml Lamb Stock (vegetable stock can be used if you don't have any lamb stock)
- Rosemary
- Thyme
- Oregano
- Mint
- Oil
- Cornflour and Water mix (for the gravy)
Equipment
- Air Fryer
- Frying Pan
- Sieve
- Small Saucepan
Instructions
- Remove the lamb from the fridge and leave at room temperature for at least 30 minutes before cooking
- Fry/Sauté the onion in some oil
- When golden brown and caramelised add the onion to the Air Fryer Drawer
- Add the carrots and celery to the drawer too
- Pour in the stock
- Sprinkle on some Rosemary, Thyme, Oregano and Mint
- Give it a good stir
- Put the crisper plate in air fryer drawer
- Pat the lamb dry with some kitchen towel
- Sprinkle on a little oil on the bottom of the lamb joint and sprinkle on some of the herbs
- Place the lamb (herb side up) in the air fryer drawer
- Bake at 180° for 15 minutes
- Flip the lamb over
- Sprinkle a little oil on the top and add some more herbs
- Bake at 180° for a further 15 minutes
- Remove the lamb from the air fryer and wrap in tin foil and set aside to rest for around 15 minutes
Now for the gravy!
- Place the sieve over a saucepan and pour the liquid from the air fryer drawer in to the saucepan
- Bring to a boil and then immediately lower the heat to a gentle simmer
- Stir in some cornflour/water mix to thicken the gravy to your liking
Top Tip: instead of cornflour/water mix you could always add some gravy granules as that can also thicken your homemade gravy!
Serving Suggestion(s)
Mashed Potatoes and vegetables go very well with lamb:
I like my gravy very thick:
