Lamb picanha
Lamb rump with a fat cap.
- Program
- Air fry
- Temperature
- 180 °C
- Time
- 18–22 min
Core 60 °C · 400–500 g · Flip halfway · Rest 8 min
Before you start
Seasoning and prep.
- Riss the fat cap. Rub in salt and rosemary. Fettlokk up.
Seasoning combinations
Classic lamb
- Rosemary
- Garlic
- Salt
- Pepper
- Olive oil
Mint and lemon
- Mynte
- Lemon
- Garlic
- Salt
Thyme and honey
- Timian
- Honey
- Senep
- Pepper
Timer · Air fry · 18 min at 180 °C
18:00
Start once the basket is in.
Along the way
- Start with the fat cap up. Cut i slices after rest.