Leg of lamb with Brussels sprouts and potato quenelles
The Airfryer cooks with air, meaning that there is virtually no transfer of flavors. This means you can easily prepare entire meals in it, for example, potatoes, meat and vegetables all at once. In this recipe, you'll see how to prepare a delicious leg of lamb with Brussels sprouts and potato quenelles.
Quenelles are a beautiful, convex, oval shape. You can prepare them in advance and freeze them until you need them. There are a number of variations; mix herbs or spices into the mashed potato, for example. Or try adding two teaspoons of horseradish sauce to the mashed potato.
- For the leg of lamb:
- 1 kg leg of lamb
- 2 spoons groundnut oil
- 15 g rosemary
- 15 g lemon thyme
- 1 garlic clove
- 600 g Brussels sprouts
- For the quenelles:
- 4 large potatoes
- A knob of butter
- No milk
- Take a nice leg of lamb, score and stud with a few large sprigs of rosemary and lemon thyme. Smear the leg with the groundnut oil. Heat the Airfryer to 150 degrees and cook the lamb for 75 minutes.
- Potato quenelles are simple to make and, as I previously mentioned, can be prepared in advance and frozen. Mash the potatoes and season to taste adding milk, butter and nutmeg. Form the quenelles using two spoons, transferring the mash from one spoon to the other. If you choose to make the quenelles in advance, they need to cook for 15 minutes at 200 degrees. If you prepared them fresh, they only need 8 minutes.
- Clean and tail the Brussels sprouts and mix with some honey and neutral oil. After 75 minutes cooking time, add the sprouts and the frozen quenelles to the Airfryer. Bake the lamb, sprouts and quenelles together for 15 minutes at 200 degrees. If you prepared the quenelles from fresh, just add them 7 minutes after the Brussels sprouts.