Ingredients:
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
Instructions:
- Remove the string bag from the Leg of Lamb and spread it open.
- Cut any excess fat from the leg of lamb.
- Brine the leg of lamb in milk in the refrigerator for 8 hours.
- Rinse away excess milk from the leg of lamb and pat lightly dry with paper towels.
- Mix the oil, lemon juice and thyme.
- Roll it closed and truss the Leg of Lamb with Cooking Twine or put it back into the string bag.
- Cover the outside of the Leg of Lamb with the oil, lemon thyme mixture.
- Score shallow slits in the Leg of Lamb
- Put garlic into the slits. You may also put some into the parts of meat where some can fit in.
- Shake some salt over the outside of the lamb, but don’t overdo it.
- Sprinkle cracked black pepper over the exterior of the Lamb.
- Place the lamb into the pot.
- Pour in the water.
- Place the pressure cook lid onto the Emeril Pressure Air Fryer.
- Lock the lid so it is sealed.
- Press the Pressure button and turn the dial to Pork.
- Press the dial and then press the Time button. Turn the dial to 35 minutes cooking time.
(This is high pressure for 35 minutes.) - Press the dial in to start the cook.
(It may take about 35 minutes to fully pressurize.) - Heat and mix the Baste ingredients.
- 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.
- Check for your desired level of doneness:
- 120° F. Rare
- 130° F. Medium Rare
- 140° F. Medium
- 150° F. Medium Well
- 155° F. Well Done
(35 minutes cooking time with a natural release results in nearly medium well.)
- Remove the lamb from the pot and place it in a pan.
- 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.) - Place the pot back into the Emeril Pressure Air Fryer.
- Insert the wire rack.
- Apply the Baste to the Leg of Lamb.
- Place the lamb onto the wire rack.
- Put on the air fry lid.
- Press the Air Fry button and turn the dial to Fish.
- Press the Temp Button and turn the dial to 375° F.
- Press the Time button and turn the dial to about 4 minutes.
- Press the dial in to start the cook.
- Allow the air fry to run for the 4 minutes and the 2 minute cool down.
- Take the Leg of Lamb out, and allow the meat to rest for 10 minutes.
- Enjoy!
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