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Lamb with Mint


Lamb with Mint

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4.6 - 5 reviews

Ingredients

  • 1 half leg of lamb (raw) approximately 1.2 kg
  • 3 cloves of garlic (optional), peeled and thinly sliced
  • 1 small bunch fresh mint (approximately 25g), finely sliced
  • 20ml rapeseed/vegetable oil
  • Salt and freshly ground black pepper
  • 25g thickening gravy granules
Prep Time
Serves
6

Instructions

  1. Place the lamb on a suitable board (for meat). If using garlic, puncture the flesh all around (around 30 times) with the tip of a sharp knife to make short slits in the meat

  2. Place a slither of sliced garlic into each slit and season the lamb with salt and freshly ground black pepper

  3. Pour 200mls of cold water into the pot of your Ninja Foodi

  4. Place the lamb into the Cook & Crisp Basket and place the basket into the pot (You may have to trim the bone if it is too long for the basket)

  5. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 32 minutes. Select START/STOP to begin

  6. When pressure cooking is complete, allow pressure to naturally release for 2 minutes. After 2 minutes, quick release the remaining pressure by carefully moving the pressure release to the VENT position. Remove the lid when unit has finished releasing pressure

  7. Brush the lamb with the rapeseed/vegetable oil

  8. Close the crisping lid. Select AIR CRISP, setting the temperature to 200°C and set time to 8 minutes. Select START/STOP to begin. When cooking is complete, remove the basket from the pot and leave to rest on a plate, covering loosely with aluminum foil

  9. To make a sauce, add the gravy granules to the pot containing the cooking liquid and stir with a plastic whisk to mix in (or spoon). A little more water, stock or even a drop of wine can be added at this point if desired. Assemble the pressure lid, making sure the pressure release vale is in the SEAL position.

  10. Select PRESSURE and set to LOW. Set time to 3 minutes. Select START/STOP to begin

  11. When pressure cooking is complete, quick release the pressure by moving the pressure release to the VENT position. Carefully remove the lid once the pressure has been released

  12. Stir the sauce and adjust the consistency with a little more liquid (water, stock or wine) if it is too thick. Pass the sauce through a sieve into a saucepan or sauce-boat and add the finely sliced fresh mint

  13. To serve, carve the rested lamb and place onto a warm serving plate. Coat with sauce and serve with potatoes (such as dauphinoise) and freshly steamed seasonal vegetables

Ninja Kitchen

We’re not just about blenders, food processors and coffee machines. We’re hell bent on making sure you get the most out of your Ninja products. We want you to enjoy using them as much as we enjoyed developing them. You’ve landed here because like us you love good food, you also love being able to make deliciously good food quickly and easily. We have contributors from all over the country adding to our growing list of deliciously nutritious recipes. There’s something for every pallet, every whim, every trend and most of all every single one of you. Eating well has never been so easy so come with us on our ‘good food fast’ journey. You’ll be the master of your kitchen, diet and wellbeing, showing off to your friends and family in no time at all with less effort than you’ll care to admit….but don’t worry, your secret’s safe with us. Love Ninja x
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