Name: 40-minute Air Fryer Roast Lamb with Mint Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1.1kg lamb leg roast boneless; 2 cloves garlic, thinly sliced; 12 small fresh rosemary sprigs; 1 tbsp olive oil; Roast potatoes, wilted baby spinach, to serve; MINT SAUCE; 1 cup chopped fresh mint leaves; 2 tbsp caster sugar; 1/3 cup malt vinegar

Growing up, I never realised shop-bought mint sauce was a thing.

In our house, the weekly lamb roast was always accompanied by our mum Margaret’s mint sauce.

Made with mint from our back garden, which was chopped and mixed with a dash of vinegar, a good sprinkle of sugar and some hot water – it was as simple as that!

If you’re thinking about planting some, it’s one of the easiest herbs to grow. Regular watering and a full sun to part-shade position are pretty much all mint asks for. So, if you get some growing, or want to buy a bunch, give our amazing Air Fryer Roast Lamb with Mint Sauce a go.

Mouth-wateringly tasty and succulent, and cooked in just 40 minutes, it’s quick enough for a midweek family meal, and still good enough for a hearty weekend meal.

If you’re lucky enough to be blessed with a bumper mint crop, use it in these other ways too:

Mix chopped mint and apple with a little sugar, apple cider vinegar and a pinch of salt for a fresh salsa to serve with grilled pork or lamb chops
Freeze mint into ice-cubes to add flavour to cocktails, mocktails and fruit punch
Stir chopped mint and cucumber through yoghurt for a cooling sauce to serve with curries
Toss butter and chopped mint through steamed baby potatoes
Add mint leaves to your salad sandwich or garden salad
Infuse a jug of iced water with lemon or cucumber slices and fresh mint leaves

Your mint sauce for this and any recipe, can be made several hours ahead, just cover and refrigerate in the meantime.

Ingredients

1.1kg lamb leg roast boneless

2 cloves garlic, thinly sliced

12 small fresh rosemary sprigs

1 tbsp olive oil

Roast potatoes, wilted baby spinach, to serve

MINT SAUCE

1 cup chopped fresh mint leaves

2 tbsp caster sugar

1/3 cup malt vinegar

Method

Step 1

Using a sharp knife, cut 3cm-deep slits, 4cm apart all over lamb. Insert garlic and rosemary into slits. Drizzle with oil. Season with salt and pepper.

Step 2

Spray a 7-litre air fryer basket with olive oil. Place lamb in basket. Air-fry on 180C for 25 mins. Cover with foil. Air-fry a further 15 mins, or until tender. Remove lamb. Rest, loosely covered with foil, for 10 mins.

Step 3

MINT SAUCE: Combine mint, sugar and ¼ cup hot water in a bowl. Stir until sugar dissolves. Add vinegar. Mix well.

Step 4

Spoon any cooking juices over lamb. Serve with roast potatoes, wilted spinach and mint sauce.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Lara Carlucci Editorial Assistant

Lara is an Editorial Assistant to Managing Food Editor Karen Buckley for New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life, and an Assistant and Writer for Diabetic Living. With a Bachelor of Media (Communications & Journalism), a Bachelor of Arts, and a Bachelor of Arts and Social Sciences (Honours), she’s always nurtured a passion and love for writing in whatever form it takes, wanting to share stories that matter. Food is her second love: shaped by her Italian heritage, and the countless large family gatherings that are always comprised of wholesome, generous meals prepared by loved ones. If not around the banquet table, she’ll take every opportunity to sample Sydney’s endless supply of cuisines – having visited over 70 food joints in the last year alone!