Roasted Boneless Leg of Lamb With Vesuvio Potatoes

Prepare the Lamb 

1. Place a small pan over medium-low heat. Add the 3 tablespoons olive oil, then add the garlic, anchovies, shallot, rosemary, lemon zest, and red pepper flakes. Cook for 3 to 5 minutes, or until softened.  
2. Remove from heat and stir in the 2 teaspoons salt and 1 teaspoon pepper. Allow mixture to cool to room temperature. 
3. Lay the butterflied leg of lamb open on a large cutting board. Rub half of the mixture inside. Roll the leg up, then use butcher’s twine to secure it at 1-inch intervals. Rub the remaining mixture over the exterior of the lamb.  

Prepare the Potatoes 

1. Stir together 2 tablespoons olive oil, ¾ teaspoon salt, and ⅛ teaspoon pepper in a large bowl. Add the potato wedges and toss well to coat. 
2. Stir the chicken broth, white wine, garlic, remaining 1 tablespoon olive oil, lemon juice, and dried oregano together in a separate bowl, then set aside. 

Cook the Lamb 

1. Insert the crisper plate into the air fryer basket. 
2. Select the Air Fry function, adjust the temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat. 
3. Place the lamb onto the left preheated crisper plate.  
4. Select Zone L, select the Roast function, adjust the temperature to 350°F and time to 36 minutes, then tap Start/Pause.  
5. Flip the lamb over halfway through cooking. 
6. Remove the lamb when deeply golden brown and cooked to an internal temperature of 135°F to 140°F, then allow to rest while you cook the potatoes. 

Cook the Potatoes 

1. Remove the crisper plate and wipe the basket clean, then place the potatoes directly into the basket.  
2. Select the Air Fry function, adjust the temperature to 400°F and time to 12 minutes, then tap Start/Pause.  
3. Add the broth mixture directly into the basket when the timer goes off.  
4. Select the Air Fry function, adjust the temperature to 400°F and time to 15 minutes, then tap Start/Pause.  
5. Flip the potatoes over halfway through cooking.  
6. Remove the potatoes when they are golden brown and have absorbed all the liquid.  

Make the Mint Chimichurri 

1. Place all the mint chimichurri ingredients in a medium bowl and stir to combine. Taste and adjust seasoning if needed.  

Plate  

1. Remove the kitchen twine from the lamb with scissors, then cut into thin slices.  
2. Serve the lamb with potatoes and mint chimichurri on top.