Air Fryer Boneless Leg of Lamb

Hi welcome to Caribbeanj03. Thank you for coming into my kitchen with my sister and I. Today my sister will be preparing roasted boneless leg of lamb. For a juicy and tender leg of lamb, use this simple recipe for your air fryer. Serving it with rice and beans, potatoes salad.
Ingredients:
3.5 lbs boneless leg of lamb (average size)
I had a 5.25 lbs boneless leg of lamb, and
6 lbs boneless leg of lamb
1 -2 Tbsp olive oil
Water and a little bit of white distilled vinegar for rinsing
Spice Blend Ingredients:
2 teaspoons salt
1 teaspoon black pepper
½ - 1 teaspoon Cayenne pepper
1 teaspoon dried ground rosemary
1 teaspoon dried ground Thyme
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon Better than bullion beef base
1 -2 Tbsp Tomato paste
Instructions:
1. Mix the spice blend together in a small bowl. Set aside.
2. Keeping the casing intact, remove the meat from the casing
3. Open the meat and Rinse the meat and casing with water and a little bit of white distilled vinegar.
4. Rub the inside of the lamb with a little bit of the olive oil and rub a quarter of the spice blend all over the inside of the lamb and role up the lamb.
5. Put the lamb back into the netting.
6. Using the remaining oil, rub the outside of the lamb, then use the remaining spice blend to rub the outside of the lamb.
7. Wrap in plastic wrap or place in a zip-top bag and refrigerate for at least 2 hours and up to 2 days.
8. This is optional, but it marinates the meat and improve the flavor and texture of the meat.
AIR FRYING THE LAMB:
• For a 3.5 lbs boneless leg of lamb:
• Before air frying, take the lamb out of the refrigerator at least 30 minutes prior to cooking to allow it to come to room temp. Maximum time out of the refrigerator should be under 2 hours prior to cooking.
• Place the lamb, fatty side up on a rack or in the air fryer basket in your air fryer.
• If the lamb sits too high, then you can air fry directly in the pot of your air fryer.
• Preheat the air fryer, if needed.
• Adjust your cooking time based on the size of your lamb.
• Air fry (air crisp) on 400℉/200℃ for 15 minutes. Reduce the temperature to 325℉/160℃ and continue to air fry for another 30 minutes without opening the air fryer.
• After the 45 total minutes of air frying, take an internal temp in several places. Use the chart in the notes section for desired temperature based on how you want it cooked. Keep in mind that the lamb is going to increase in temperature 10-15 degrees as it rests, so make sure to take it out at least 10 degrees below your target temp.
• If the lamb requires more than 45 minutes total cooking time, flip it over to get more browning on the bottom if desired.
• Remove the lamb and let it rest for 10-15 minutes. Slice thinly across the grain. Serve & Enjoy!
Notes:
Cooking Temperatures for Lamb
Please note the USDA recommends cooking lamb to a minimum internal temperature of 145℉.
• Rare: 125°F/ 52℃ (very pink inside)
• Medium Rare: 130-135℉/54-57℃
• Medium: 140-145℉/60-63℃
• Well Done: 150-165℉/65-74℃
• Shredded: 180-200℉/82-93℃
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