Not sure how you’re going to fit everything in your oven this Easter? Or do you fancy a change from the traditional roast leg of lamb? We’ve got the air fryer recipes, tips and tricks to help you out.
Love lamb?
We have good news! If you’re really fixed on having a joint of lamb, you can have it with our Air Fryer Roast Lamb recipe. The trick? Take your air fryer to the shops with you. Well, the basket/drawer part of it anyway. Yes, you’ll look a bit funny walking into your local supermarket or butcher brandishing a bit of kit (we know, Cookery Editor Emma Franklin really does this), but you don’t want to get home and find you can’t actually cook the lovely bit of meat you’ve bought! We’ve found a 4.7-litre single-drawer model will comfortably fit a half leg of lamb – which will serve 3-4 people – bone and all. Just make sure there’s space between the top of the joint and the cooking element, to prevent it sticking and burning. If necessary (and possible), remove the grill plate in the bottom of the basket/drawer to make extra room.
Swap the meat
If lamb’s not your thing, roast chicken is a great choice. You still need a fairly large air fryer, but most single-drawer models should be able to accommodate a small bird. Or go for a delicious, sticky glazed gammon joint – any leftovers will be great in sandwiches, too.
DON’T swap the meat!
If you still want lamb but are less set on having a roast, there’s lots of other lovely ways to enjoy lamb using your air fryer. Our Flatbread Lamb Burgers take a fraction of the time to prepare compared to a traditional Sunday meal, and even the flatbreads can be cooked in the good old air fryer. Or go with individual lamb chops or cutlets – they take just minutes to cook and you can season them however you like. Think of them as single-portion roasts.
Get creative with sides
Air fryer roasties are amazing, and if you want to switch them up a bit, try a flavoured salt – we love Cornish Sea Salt’s new Rosemary Salt for a killer flavour boost in just a pinch.
Think Brussels sprouts are just for Christmas? Think again! This versatile veg is a delicious accompaniment at any time of year, and a sprinkle of cheese in our Crispy Parmesan Sprouts transforms the humble brassica into something super special.
Stuffing and pigs in blankets may not be traditional accompaniments to an Easter meal, but let’s be honest, they improve any roast and cook really well in the air fryer. Get yourself an air fryer liner or suitable tin and you can adapt any recipe intended for an oven. If you’re not already confident tweaking recipes to suit your air fryer (since models vary considerably), as a general rule, cook at 20°C lower than the recommended oven temperature and start checking about halfway through the cooking time. Use a digital probe thermometer to check anything containing meat is cooked through – you want a core temperature of 71°C.
ETI SuperFast Classic Thermapen - Digital Instant Read Thermometer
ETI SuperFast Classic Thermapen - Digital Instant Read Thermometer
Most shop-bought stuffings and PIBs come with air fryer instructions, so if you want to cheat (and we totally do that, too!), just follow the pack instructions. A tiny brush of honey over pigs in blankets in the last couple of minutes of cooking time will give you a particularly delectable burnished finish.
Don’t forget the vegetarians
Our sumptuous Butternut Squash Parmigiana Gratin is so delicious, everyone will be fighting over it, including the meat-eaters! Or for something a little lighter, this Spring Galette is full of seasonal flavours such as asparagus, peas, rhubarb and wild garlic.
And for afters?
Get properly ahead and cook your pud long before guests arrive. Choose from a light and tangy Lemon Drizzle Cake (decorate with edible flowers for extra wow factor), or a traditional and sumptuous Carrot Cake with cream cheese frosting. Or if you think your air fryer has done enough work for one day, why not go all out and make our incredibly indulgent Pistachio Hot Cross Buns?
Hungry for more?
The 10 best Easter roasts for the long weekend, from 'superb' lamb wellington to 'juicy' gammon
Emma is the Former Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
