Cypriot Style Roast Lamb with Potatoes
Ingredients
- 2kg leg of lamb
- 4 large onions, peeled and cut into thick slices
- 5 cloves garlic, peeled and sliced in half
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 1 1/2 tsp salt
- Freshly ground pepper
- 1 extra tbsp olive oil
- 500g baby potatoes, parboiled
- Cherry tomatoes on the vine (2-3 vines)
Preparation
Pat dry the lamb. Remove any excess fat and sinew.
Mix the oil, salt, spices, and freshly ground black pepper in a small bowl to form a paste.
Make 10 small slits into the lamb and push the garlic into them.
Rub the spice paste all over the lamb. Set aside while preparing the Ninja.
Plug in and turn on the Ninja.
Remove the probe from the storage compartment and plug it into the Ninja. Insert the metal probe into the thickest part of the lamb.
Select the ROAST cooking function.
Press PRESET and select LAMB using the arrows on the right.
Using the arrows on the left, select how you want the meat cooked (MEDIUM or MEDIUM RARE for this dish).
Allow the Ninja to cook the lamb to the desired level.
Meanwhile, prepare the onions, potatoes, and cherry tomatoes.
In a separate bowl, toss the parboiled baby potatoes with an extra tablespoon of olive oil.
Arrange the sliced onions, potatoes, and cherry tomatoes around the lamb in the Ninja.
Close the lid and continue cooking until the lamb reaches the desired internal temperature.
Once cooked, remove the lamb from the Ninja and let it rest for a few minutes before carving.
Serve the Cypriot style roast lamb with the roasted onions, potatoes, and cherry tomatoes.