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Air Fryer Rosemary Dijon Lamb Roast (Small Batch)

A boneless lamb roast coated in a Dijon, garlic, rosemary, and lemon paste and air fried to a browned crust and a rosy centre, sized for a small dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1-1.5 lb boneless lamb roast mini leg or sirloin, tied if butterflied
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tbsp fresh rosemary finely chopped, or 1 tsp dried
  • 1 tsp fresh thyme leaves optional
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Equipment

  • Air fryer
  • Meat thermometer
  • Kitchen twine

Method
 

  1. Whisk the Dijon, oil, garlic, rosemary, thyme, lemon zest and juice, salt, and pepper into a paste. Coat the lamb all over and refrigerate 30 minutes to overnight.
  2. Preheat the air fryer to 375°F for 3 to 5 minutes.
  3. Cook 25 to 30 minutes, turning once, to 130 to 135°F for medium-rare or 140°F for medium in the thickest part.
  4. Rest 10 minutes tented with foil, then slice against the grain.

Notes

Tie a butterflied roast back into an even shape so it cooks uniformly.
Even 30 minutes of marinating helps; overnight is better.
Pull at 130 to 135°F for medium-rare; carryover adds a few degrees.