Oh my gosh, you have to try this air fryer lamb neck fillet recipe! It’s become my absolute go-to when I want something fancy-tasting but ridiculously easy to make. I discovered it last summer when my butcher convinced me to try neck fillet – “more flavor than leg, cheaper than rack” he promised – and wow, was he right! The air fryer works magic here, giving you juicy, tender lamb with that perfect crispy edge in just minutes. No fuss, no mess, just incredible results every time. Trust me, once you taste these rosemary-garlic seasoned slices, you’ll wonder why you ever cooked lamb any other way!
Why You’ll Love This Air Fryer Lamb Neck Fillet (Sliced)
This recipe is a total game-changer, and here’s why:
- Quick as a wink – Ready in under 25 minutes from fridge to plate (perfect for those “I’m starving NOW” moments)
- Juicy every time – The air fryer locks in those gorgeous juices better than my oven ever could
- Flavor bomb – That garlic-rosemary crust? *Chef’s kiss*
- Minimal cleanup – Just one bowl and the air fryer basket (no scrubbing roasting pans!)
Plus, it makes you feel fancy without any of the usual fuss. My meat-and-potatoes husband now requests this weekly!
Ingredients for Air Fryer Lamb Neck Fillet (Sliced)
- 500g lamb neck fillet – sliced into 1-inch thick pieces (this thickness cooks perfectly in the air fryer)
- 1 tbsp olive oil – the good stuff, none of that “light” nonsense
- 1 tsp salt – I use flaky sea salt, but any will do
- 1 tsp black pepper – freshly ground makes all the difference
- 1 tsp garlic powder – not garlic salt (we’ve already got salt!)
- 1 tsp dried rosemary – crush it between your fingers to wake up the flavor
Ingredient Notes & Substitutions
No fresh rosemary? Use 2 tsp chopped fresh instead of dried. Out of olive oil? Avocado or grapeseed oil work great. For extra zing, add a pinch of chili flakes or lemon zest. And if your lamb comes in one big piece, no stress – just slice it yourself (against the grain for maximum tenderness).
How to Make Air Fryer Lamb Neck Fillet (Sliced)
Okay, let’s get cooking! This is where the magic happens, and honestly, it’s so simple you’ll laugh. The key is nailing three things: preheating (don’t skip this!), flipping halfway, and that all-important rest time. Follow these steps, and you’ll have restaurant-quality lamb that’ll make you feel like a total kitchen rockstar.
Step 1: Prep the Lamb
First, grab your lamb neck fillet – if it’s not already sliced, no worries! Just lay it on your cutting board and slice against the grain into 1-inch thick pieces. This thickness is perfect because it cooks evenly without drying out. Now, toss those beautiful slices into a bowl with all your seasonings and olive oil. Here’s my trick: use your hands to massage everything in! Sounds silly, but getting that oil and spice blend coating every nook and cranny makes all the difference. You’ll know it’s ready when each piece glistens like it’s been to the spa.
Step 2: Air Frying Process
While you’re playing with your lamb, let your air fryer preheat to 200°C (400°F) – about 3 minutes. This helps get that perfect sear. When it’s hot, arrange your lamb slices in a single layer in the basket. No stacking! They need their personal space to crisp up properly. Set your timer for 12 minutes total, but here’s the important part – at 6 minutes, pause and flip each piece with tongs. You’ll hear that satisfying sizzle! When time’s up, check doneness – 63°C (145°F) inside is ideal for medium-rare. Then, and this is crucial, let it rest 3 minutes before diving in. I know, waiting is hard, but it lets the juices redistribute so every bite is succulent.
Tips for Perfect Air Fryer Lamb Neck Fillet (Sliced)
Here’s the inside scoop from all my trial-and-error moments (yes, there were errors!):
- Slice like a pro – Keep those pieces even at 1-inch thick so they cook uniformly. Too thin = dry, too thick = chewy
- Season generously – Lamb loves bold flavors, so don’t be shy with that rosemary-garlic mix
- Rest, rest, rest – Those 3 minutes post-cooking? Non-negotiable for juicy perfection
- Check your air fryer – If yours runs hot, check at 10 minutes to avoid overcooking
Oh, and pat your lamb dry before seasoning – helps the crust form beautifully!
Serving Suggestions for Air Fryer Lamb Neck Fillet (Sliced)
Oh, the possibilities! These juicy lamb slices shine alongside so many sides. My absolute favorite? A big pile of garlicky roasted potatoes – the crispy edges soak up the lamb’s juices beautifully. For lighter meals, try minted peas or a fresh Greek salad. Feeling fancy? Serve over creamy polenta or fluffy couscous studded with toasted pine nuts. And don’t forget a dollop of tzatziki or chimichurri for dipping – trust me, your taste buds will thank you!
Storage & Reheating
Leftovers? No problem! Store your cooled lamb slices in an airtight container in the fridge – they’ll stay delicious for up to 3 days. When reheating, pop them back in the air fryer at 180°C for about 5 minutes. They’ll come out nearly as good as fresh, with just enough crispness to make you happy you saved some!
Nutritional Information
Now, I’m no nutritionist, but here’s the general scoop on what you’re getting with this delicious air fryer lamb neck fillet (sliced) (besides pure happiness!). Remember: these numbers can vary depending on your exact ingredients and brands – my butcher’s lamb might be a bit fattier than yours, and that’s okay!
- Rich in protein – Perfect for keeping you full and satisfied
- Good fats – That olive oil and lamb’s natural marbling add healthy unsaturated fats
- Low carb – Basically zero sugars, making it great for low-carb diets
- Iron boost – Lamb’s packed with this energy-supporting mineral
If you’re counting calories or macros closely, definitely check your specific ingredients – but honestly? Sometimes food this tasty is worth enjoying without overanalyzing!
FAQ
Got questions? I’ve got answers! Here are the most common things people ask me about this air fryer lamb neck fillet recipe:
Can I Use Frozen Lamb?
Absolutely! Just thaw it completely first – overnight in the fridge works best. Frozen slices won’t brown properly and might cook unevenly. Pro tip: pat thawed lamb extra dry to help that beautiful crust form!
How Thick Should the Slices Be?
Stick to that magic 1-inch thickness! I’ve tested everything from ½-inch (too dry) to 1½-inch (took forever to cook). The 1-inch slices give you that perfect balance of crispy exterior and juicy interior in 12 minutes flat.
Can I Use Bone-In Lamb Neck?
You can, but you’ll need some adjustments! Bone-in pieces take longer to cook – add about 5 minutes to the cooking time and check the thickest part near the bone hits 63°C. The meat near bones always cooks slower, so be patient!
What If My Air Fryer Doesn’t Reach 200°C?
No worries! Just add 2-3 minutes to the cooking time if yours maxes out at 190°C. The key is still flipping halfway and checking that internal temp. Every air fryer’s a bit different – mine runs hot, so I actually cook at 190°C for the same time!
Give this recipe a whirl and tag me in your creations – I love seeing your tasty results!
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Juicy Air Fryer Lamb Neck Fillet (Sliced) in Just 25 Minutes
- Total Time: 22 mins
- Yield: 2 servings
- Diet: Halal
Description
A simple and delicious recipe for air-fried lamb neck fillet, sliced for even cooking and great texture.
Ingredients
- 500g lamb neck fillet, sliced into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp rosemary, dried
Instructions
- Preheat your air fryer to 200°C (400°F).
- In a bowl, mix the lamb pieces with olive oil, salt, black pepper, garlic powder, and rosemary.
- Place the lamb slices in the air fryer basket in a single layer.
- Cook for 12 minutes, flipping halfway through.
- Check for doneness (internal temperature should reach 63°C or 145°F).
- Let rest for 3 minutes before serving.
Notes
- Slice lamb evenly for consistent cooking.
- Adjust seasoning to your taste.
- Letting the lamb rest ensures juiciness.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Mediterranean