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Mediterranean Air Fried Lamb

Recipe

Serves:  4 people | Prep time:  30 minutes | Cooking time:  50 minutes

Mediterranean | Main

Ingredients

For the roast lamb

  • 1 x Half leg lamb approx. 1 kilo
  • 2 x Cloves garlic
  • 15ml Olive oil
  • 1 x Heaped tsp dried oregano

Couscous  

  • 1 x Cauliflower
  • 1 x Medium red onion
  • Juice x 1 lemon
  • 1 x 100g Sachet Moroccan medley couscous
  • 1 x 80g Pack pomegranate seeds

Feta Nuggets and riata

  • 1 x 200g Block fetta
  • 30g Flour
  • ½ tsp Paprika
  • 1 x Large egg
  • 80g Fresh breadcrumbs
  • ½ tsp Garlic granules
  • 1 x tsp Dried oregano
  • Sea salt and black pepper
  • ¼ Cucumber
  • 100g Greek yoghurt
  • ½ tsp Mint sauce

Method

  1.   Preheat the airfryer to 200c
  2. Cut 4 slits in the top of the lamb
  3. Peel the garlic and cut in half lengthways
  4. Put half a clove into each cut
  5. Rub the lamb with the olive oil and sprinkle over the oregano
  6. Cook for 10 mins at 200c
  7. Then lower the heat and cook at 180c for 30 mins
  8. Take out of the fryer- cover and rest for 20 mins

To make the couscous

  1. Chop the cauliflower into small chunks – then whizz in a food processor till it resembles breadcrumbs
  2. Peel and finely chop the red onion
  3. Put the cauliflower, red onion and oil into a large frying pan or wok
  4. Fry for 4/5 mins – then add the lemon juice and cook a further couple of mins
  5. Meanwhile cook the Moroccan couscous as directions on the pack – then add this to the cauliflower and mix well – sprinkle over the pomegranate seeds

  

To make the feta nuggets

  1. Put the flour in a bowl, add the paprika and season with salt and pepper
  2. Put the egg in another bowl and whisk well
  3. Put the breadcrumbs in a third bowl, add the oregano and garlic granules and mix well
  4. Drain any liquid from the feta – cut into 12 chunks
  5. Dip them first in the flour to coat, then the egg and then the breadcrumbs
  6. Cook in a single layer in the airfryer (no need to clean if after cooking the lamb)
  7. For 10 mins

  

To make the riata

  1. Chop the cumber into small dice and add to the yoghurt and stir through the mint sauce
  2. Serve the lamb carved on the cauliflower couscous alongside the fetta nuggets and riata