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GREEK STYLE LEG OF
LAMB WITH VEGETABLES
PROGRAM: ROAST | PREP: 20 MINUTES | MARINATE: 30 MINUTES
COOK TIME: 1 HOUR 10 MINUTES | MAKES: 6 SERVINGS
INGREDIENTS
2kg leg of lamb
Salt and ground black pepper, as
desired
2 tablespoons dried oregano,
divided
1 large red onion, peeled, cut
into 1cm slices
2 red peppers, cut into 2.5cm
pieces
1 yellow pepper, cut into 2.5cm
pieces
1 aubergine, cut in quarters
lengthways and into 1cm pieces
2 courgettes, cut in half
lengthways and into 1cm pieces
2 tablespoons olive oil
150g feta cheese, cut into 1cm
cubes
Juice of ½ lemon
14
NINJA® FLEXDRAWER AIR FRYER
DIRECTIONS
1 Season lamb all over with salt, pepper
and oregano. Leave to marinate at room
temperature for 30 minutes.
2 Insert both crisper plates into the drawer. Place
lamb fat side down, in the centre, and insert
drawer into unit.
3 Select MEGAZONE, select ROAST, set the
temperature to 190°C and set time to
1 hour 10 minutes. Press START/STOP to begin
cooking.
4 When 25 minutes remain, open drawer and flip
lamb. Close drawer to continue cooking.
5 In a large bowl, add onions, peppers, aubergine,
courgette, oil, 1 tablespoon oregano, salt and
pepper and toss until evenly combined.
6 When 35 minutes remain, open drawer and
place vegetables around the lamb. Close drawer
to continue cooking.
7 Throughout the cooking cycle, open drawer and
toss vegetables to ensure even cooking. If lamb
is getting too brown, cover with foil.
8 Cooking is complete when the internal
temperature of the lamb reads 60°C on an
instant read thermometer. Transfer lamb to a
board and loosely cover with foil. Let rest for 10
to 20 minutes before slicing.
9 Add feta and lemon juice to the vegetables
and serve with sliced lamb and mint yogurt if
desired.
TIP: Serve with mint yogurt sauce, by
combining 150ml Greek yogurt with handful
of chopped mint, and salt as desired.
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