This is the 3 lb. de-boned, rolled, and tied lamb shoulder that the butcher in Saint-Aignan prepared for us.It was expensive at 50 euros but it was delicious and worth the price. The meat was very tender.
As you can see, the roast just barely fit in our air-fryer. I was glad it did, because it cooked much fasterthan it would have in the oven, and the clean-up was easier. I seasoned the roast with thyme, garlic powder,
smoked paprika, worcester sauce, and a little bit of liquid smoke. You can see above how it looked
after cooking in the fryer at 60ºC for about 90 minutes.
We ate the lamb with Swiss chard and flageolet beans. Both are popular side dishes in France.It wasn't a fancy meal but it was tasty. We didn't have company to enjoy it with us.
We have lots of leftovers for meals this weekend. More to blog about that way.
I admire how quickly you mastered air fry cooking. The lamb looks perfectly cooked.
ReplyDeleteVery good, that you used the air fryer!
ReplyDeleteWell done you. Now, if they would also make an air fryer big enough to cook a turkey! LOL. C.
ReplyDeleteOn my first cup of coffee, sleepy and initially misread the meat thermometer as 1,540 degrees. Ha! It looks delicious Ken.
ReplyDelete