Stuffed Rolled Lamb Shoulder

One cant help but be nervous when having guests over, you worry about everything, the meal, the cooking, time and now the new normal; loadshedding. This lamb recipe using the Instant Pot Pro and Vortex Air Fryer ease it all leaving you with a delicious meal that your guests will love.

Prep Time:  30 minutes
Cook Time:  60 minutes
Serves: 6 - 8

Ingredients:
1,2 kg deboned leg of lamb or lamb shoulder
50g olives, pitted and diced
100g sundried tomatoes, diced
3 garlic cloves, minced
3 sprigs of rosemary, finely chopped
2 cups chicken stock
1 cup red wine
2 onions, 1cm thick slices
400g potatoes, about 4 - 5 large potatoes
2 sprigs rosemary, chopped
1 Tbsp butter, melted
Garnish, parsley

Method:
Cut several pieces of twine long enough to tie around the lamb and place on a chopping board.
Lay lamb, fat side down on top of the twine. In a pestle and mortar grind olives, sundried tomatoes, garlic and rosemary to a paste. Spread the stuffing along the centre line of the lamb, then fold either side of the lamb to form a roll. Tie twine across the lamb, to hold the shape of the roll, between 4 - 6 cross sections.
In your Instant Pot Pro, combine stock and wine, place onions in liquid and nestle lamb a top the onions and finally add potatoes. Set your Instant Pot Pro to High Pressure for 45 minutes at quick release. (for medium cooked lamb; 15 minutes for every 450g of meat, plus 10 minutes).
Once the lamb is done, reverse sear.

Set your Vortex Versazone air fryer to roast at 190℃ for 12 minutes.
Place potatoes in the air fryer, with the back of a spoon press down on potatoes to crush them. Combine chopped rosemary and butter and coat the potatoes. Alternatively you can coat with just olive oil. Place lamb, skin side up, in the centre of the air fryerwith the potatoes. Drizzle with olive oil and roast. Let the lamb rest with the door slightly ajar for 10 minutes.

Remove the twine and carve lamb, serve with potatoes.