Airfryer Leg of Lamb with a Mint & Roasted Hazelnut Chimichurri Airfryer Leg of Lamb with a Mint & Roasted Hazelnut Chimichurri AD Taking the intimidation out of your Easter Feast with easy recipe in collaboration with @tesco_irl. This is an absolute banger of a combination. Tender, flavoursome leg of Lamb, with a vibrant, Zesty Mint, Hazelnut & Roasted Garlic Chimichurri style dressing. Tesco Finest Irish Whole Leg of Lamb is 100% Bord Bia approved, and is selected for its tenderness & sweet flavour. I served this with seasoned and buttered tender steam broccoli that were dressed with indulgent, creamy burrata & roasted hazelnuts and buttered baby potatoes..it was absolutely divine. Ingredients * Tesco Finest Leg of Lamb (1.5kg) Lamb Marinade * 80ml Extra Virgin Olive Oil * 80ml White Wine Vinegar * 2 Garlic Cloves, minced * 10g Fresh mint, chopped * 5g Fresh Rosemary, chopped * 3 tsp Salt * 1/2 tsp Black Pepper * 2 1/2 Tablespoons of Honey Mint and Roasted Hazelnut * Lots of fresh Parley & Mint (I used approx 80g Parsley, 60g of Mint) * 30g chopped Roasted Hazelnuts * 1 tablespoon of Capers * 1/2 small shallot, roughly chopped * 100ml Extra Virgin Olive Oil * Zest and Juice of a whole Lemon * 1 tsp of Honey (add more to your taste) * 1 whole bulb of roasted garlic (from lamb roasting tray) * A few spoons of Lamb jus from roasting tray * A good pinch of salt and pepper Method: - Make marinade and use 3/4 to marinade your scored lamb leg over night or at least for 30 mins. - Preheat your Airfryer to 180 for 2-3 Mins - Pop the leg in an oven proof dish with a few extra rosemary sprigs and some turned down halved garlic bulbs. - Spoon over remaining marinade and airfry until your desired likeness. I used a meat thermometer and got the middle to 63°C for a Medium-Rare. - Rule of Thumb cook your lamb for 20mins per 450g but go with whatever the thermometer says if you have one: - Rare = 60°C, Medium rare = 60–65°, Medium = 65–70°C, Medium well done = 70°C, Well done = 75°C - I turned it half way through and basted it with its own juices also. If you feel it’s getting too much of a colour, cover it in tinfoil, I did this after 30 mins but uncovered again when I flipped it. - IMPORTANT: take out and leave rest under tinfoil for 5-10 mins.. - Make Chimichurri by blending the ingredients above, season to taste - Collect and reserve the Lamb juices it’s been cooking in, this makes a gorgeous jus, just skim off oil and add a little stock, wine and cornflour (or leave it as is) - Carve lamb up and serve with a little jus and lashings of the Chimichurri...Burrata tastes delicious with it also! #ad #easterlamb #tesco #legoflamb #irishfood #airfryerlamb #airfryerrecipes #easter #fyp