Air‑Fryer Garlic Oregano Lamb Leg with Crispy New Potatoes

• half lamb leg with bone1-1.2kg kg
• garlic cloves↗2

  halved lengthwise

• olive oil↗2 ст. л. tbsp
• oregano leaves↗1 ст. л. tbsp

  coarsely chopped, plus a sprig for garnish

• lemon↗1

  zest and juice, plus slices for serving

• new potatoes↗750g g
• pecorino or parmesan↗2 ст. л. tbsp

  finely grated

Step-by-step instructions

1. 1

   Remove the lamb leg from the fridge 30 minutes before cooking. Using a sharp knife make incisions in the meat and insert the halved garlic cloves. Drizzle the meat with olive oil, season with salt and pepper, sprinkle with chopped oregano and rub the spices thoroughly.

2. 2

   Preheat the air fryer to 200 °C. Place the lamb leg in the basket, pour half of the lemon juice over it. In a separate bowl toss the new potatoes with the remaining oil, season with salt, pepper and the remaining oregano, then spread them around the meat.

3. 3

   Cook for 15 minutes, then lower the temperature to 180 °C and continue cooking for another 45 minutes, turning the leg over halfway through. Transfer the meat to a large warmed plate, drizzle with the remaining lemon juice, cover with foil and let rest for 10 minutes.

4. 4

   Meanwhile toss the potatoes with grated pecorino (or parmesan) and lemon zest, mix well. Return them to the air fryer and bake for another 5–8 minutes until golden‑crisp. Drizzle the finished leg with the juice left in the basket, garnish with an oregano sprig and serve with lemon slices.