How to Cook a Small, Boneless Lamb Roast in Your Air Fryer (Diabetic Friendly)
- Leigh
- Oct 21
- 3 min read
Cooking a small, boneless lamb roast in your air fryer is easy, and the lamb will come out moist and delicious with a beautifully browned exterior and a rosy interior. I far prefer the air fryer to the regular oven for the lamb, both because of taste and to save on electricity. I often use the "Aldi special" lamb roast, which is 2-3 pounds, remove the netting, flatten the roast, and cook it in an aluminum foil pan in the air fryer. Why flatten the roast? It cooks more quickly and evenly that way and won't be too tall for your air fryer. You can eat the nicely spiced roast "as is," or you can serve it with an easy roasted tomato sauce which takes advantage of the lamb juices and spices used to cook the lamb. While the lamb rests, you simply cook the sauce in the same pan you used to cook the lamb (low cleanup that way!). The sauce cooks in 5-10 minutes. We like the lamb with a salad, green vegetable, and whole-grain bulgur or couscous or brown rice. Enjoy!
Air Fryer Boneless Lamb Roast With Fire-Roasted Tomato Sauce (Diabetic Friendly) -- Serves 6
1 teaspoon of onion powder
1/4 teaspoon of pepper
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of ground tumeric
1 teaspoon of dried mint leaves
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
2 1/2 - 3 pound boneless lamb roast
Olive oil
In a small cup or bowl mix together all the spices. Spritz an 8-inch square aluminum foil pan or baking dish with non-stick cooking spray. Remove the netting from the lamb, open it up flat, and trim the excess fat/gristle from the bottom of the lamb. Sprinkle half of the spice mixture on the bottom of the lamb, spritz it with olive oil, turn the lamb over, and sprinkle the remaining spice mixture on the top side of the lamb (the top side of the lamb is the side that has the fat cap--don't remove that fat before cooking, as it will keep your lamb moist). Spritz the top with olive oil. Put the lamb in the pan and refrigerate it for at least an hour. Remove the lamb from the refrigerator 30 minutes before you want to cook it. Air fry the lamb at 400 degrees for 10 minutes, then turn down the heat to 320 degrees and air fry the lamb for about 20 minutes more or until the internal temperature of the lamb reaches 130-135 degrees. Remove the lamb from the pan, put it on a plate, and tent it loosely with aluminum foil. Let the lamb rest for 10-15 minutes, while you make the sauce. After the lamb has rested, use a sharp knife to slice it. The end pieces will be medium-well done, and the center pieces will be medium--rosy, but still cooked.
Sauce
Drippings from the pan in which you cooked the lamb
14-16-ounce can of fire-roasted tomatoes (do not drain)
Skim the fat from the pan in which you cooked the lamb. Add to the lamb juices the can of fire-roasted tomatoes and stir them into the juices. Air fry the mixture at 325 for 5-10 minutes. Stir the mixture and serve it on top or alongside slices of the lamb.
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