| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 300 grams butterflied lamb leg
- 1 tbsp olive oil
- 2 tsp rosemary 2g
- 1 tsp dried thyme 1g
- 1 tsp salt 5g
- 1/2 tsp Black pepper 2.5g
- 200 grams green beans
- Juice of half a lemon 20ml
- 2 1/2 tbsp slivered almonds 20g
Ingredients
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Instructions
- Fill a small saucepan with water and put on the stovetop with a lid and bring to the boil.
- Preheat the air fryer to 180C.
- Coat lamb with olive oil, rosemary, thyme, salt and pepper.
- Place lamb in an air fryer basket and cook for 15 minutes for medium rare, cook for longer using 5 minute increments if you prefer meat to be well done.
- Place the beans into boiling water for 3 minutes.
- After 3 minutes remove beans, drain and run under cold water to stop them cooking further.
- Remove lamb from the air fryer and cover with foil to rest for at least 5 minutes.
- Mix beans, lemon juice and almonds together.
- Serve with sliced lamb with beans on the side.
Recipe Notes
395 calories per serve.