Mains, Meat

Lamb with Mint

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

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

  • 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