Leg of Lamb (Emeril Lagasse Pressure Air Fryer Duet Recipe)


6 pound Leg of Lamb, boneless
1/2 gallon of whole milk
1 Cup Extra Virgin Olive Oil
Juice of 1 Lemon, 1.5 ounces Lemon Juice
1 tsp Thyme
Garlic Cloves or minced Garlic, 8 – 10 Cloves, or 4 tsp – 5 tsp minced Garlic
Salt (to taste)
Cracked Black Pepper (to taste)
2 cups of water

Baste ingredients:

1 stick Butter
1/2 cup Extra Virgin Olive Oil
1 ounce Soy Sauce
1 ounce Brown Sugar
1 Tbs. Cracked Black Pepper


  1. Remove the string bag from the Leg of Lamb and spread it open.
  2. Cut any excess fat from the leg of lamb.
  3. Brine the leg of lamb in milk in the refrigerator for 8 hours.
  4. Rinse away excess milk from the leg of lamb and pat lightly dry with paper towels.
  5. Mix the oil, lemon juice and thyme.
  6. Roll it closed and truss the Leg of Lamb with Cooking Twine or put it back into the string bag.
  7. Cover the outside of the Leg of Lamb with the oil, lemon thyme mixture.
  8. Score shallow slits in the Leg of Lamb
  9. Put garlic into the slits.  You may also put some into the parts of meat where some can fit in.
  10. Shake some salt over the outside of the lamb, but don’t overdo it.
  11. Sprinkle cracked black pepper over the exterior of the Lamb.
  12. Place the lamb into the pot.
  13. Pour in the water.
  14. Place the pressure cook lid onto the Emeril Pressure Air Fryer.
  15. Lock the lid so it is sealed.
  16. Press the Pressure button and turn the dial to Pork.
  17. Press the dial and then press the Time button. Turn the dial to 35 minutes cooking time.
    (This is high pressure for 35 minutes.)
  18. Press the dial in to start the cook.
    (It may take about 35 minutes to fully pressurize.)
  19. Heat and mix the Baste ingredients.
  20. When the cooking time completes, allow 20 minutes of natural release. Then press the pressure release slider, to release the remaining pressure. Use caution when releasing pressure.
  21. Check for your desired level of doneness:
    1. 120° F. Rare
    2. 130° F. Medium Rare
    3. 140° F. Medium
    4. 150° F. Medium Well
    5. 155° F. Well Done
      (35 minutes cooking time with a natural release results in nearly medium well.)
  22. Remove the lamb from the pot and place it in a pan.
  23. Using pot holders empty out the fluids in the pot. Rinse and dry the pot with paper towels.
    (You may save the fluid for other dishes that need a broth.)
  24. Place the pot back into the Emeril Pressure Air Fryer.
  25. Insert the wire rack.
  26. Apply the Baste to the Leg of Lamb.
  27. Place the lamb onto the wire rack.
  28. Put on the air fry lid.
  29. Press the Air Fry button and turn the dial to Fish.
  30. Press the Temp Button and turn the dial to 375° F.
  31. Press the Time button and turn the dial to about 4 minutes.
  32. Press the dial in to start the cook.
  33. Allow the air fry to run for the 4 minutes and the 2 minute cool down.
  34. Take the Leg of Lamb out, and allow the meat to rest for 10 minutes.
  35. Enjoy!

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