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Grid Iron Meat

Ninja Foodi Mediterranean Pulled Lamb with Aubergine, Peppers & Lemon Yoghurt

Boneless lamb leg works particularly well here because it gives plenty of meat without the heavier fat content of shoulder. Cooking it in large pieces in the Ninja Foodi keeps the lamb succulent while allowing it to become tender enough to pull apart.

Aubergine, peppers and courgettes are cooked separately at the end rather than under pressure, so they keep some texture instead of disappearing into the sauce. Lemon, herbs and yoghurt keep the finished dish fresh.

It makes a substantial, protein-rich meal without needing rice, couscous or potatoes, although there are plenty of options if you want to serve it more traditionally.

INGREDIENTS

For the lamb

  • 1.3kg boneless lamb leg
  • 1 tbsp olive oil or rapeseed oil
  • Fine sea salt
  • Freshly ground black pepper

For the sauce

  • 1 large onion, sliced
  • 4 garlic cloves, finely chopped
  • 1 tbsp tomato purée
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 200ml lamb or chicken stock
  • 2 sprigs rosemary or thyme

For the vegetables

  • 1 aubergine, cut into roughly 2cm pieces
  • 2 red or yellow peppers, sliced
  • 2 courgettes, cut into thick half-moons
  • 2 large handfuls spinach or kale

To finish

  • Zest and juice of ½ lemon
  • Small handful flat-leaf parsley or mint, roughly chopped

For the lemon yoghurt

  • 200g thick Greek yoghurt
  • Juice of ½ lemon
  • 1 small garlic clove, finely grated
  • 1 tbsp chopped mint
  • Pinch of fine sea salt
METHOD

  1. Cut the lamb leg into 3 or 4 large pieces. Pat dry and season generously with salt and black pepper.
  2. Select Sear/Sauté – High on the Ninja Foodi. Add the oil and brown the lamb thoroughly on all sides. Work in batches if necessary so the meat browns rather than steams.
  3. Transfer the browned lamb to a plate.
  4. Add the onion to the pot and cook for 3–4 minutes until starting to soften.
  5. Add the garlic, tomato purée, oregano, cumin and smoked paprika. Cook for about 1 minute, stirring, until fragrant.
  6. Pour in the chopped tomatoes and 200ml stock. Scrape the bottom of the pot thoroughly to loosen all the browned cooking juices.
  7. Add the rosemary or thyme and return the lamb to the pot, along with any juices from the plate.
  8. Fit the pressure lid and cook on Pressure – High for 45 minutes.
  9. When the cooking time finishes, allow the Foodi to release pressure naturally for 15 minutes, then carefully release any remaining pressure.
  10. Remove the lamb to a large dish. It should be tender enough to separate easily with forks. Pull it into large pieces rather than shredding it too finely.
  11. If there is a lot of fat sitting on the surface of the cooking liquor, spoon some of it away.
  12. Select Sear/Sauté – Medium-High. Add the aubergine and peppers to the sauce and simmer for about 5 minutes.
  13. Add the courgettes and continue cooking for another 5–7 minutes, until all the vegetables are tender but still have some texture.
  14. Return the pulled lamb to the pot and stir gently through the sauce.
  15. Add the spinach or kale and cook just until wilted.
  16. Stir through the lemon zest, lemon juice and chopped herbs. Taste and adjust the seasoning.
  17. Mix the Greek yoghurt with the lemon juice, garlic, mint and a little salt.
  18. Spoon the lamb and vegetables into warm bowls and serve with the lemon yoghurt.

Ninja Foodi Notes

This recipe has been written specifically for the Ninja Foodi Max, using Sear/Sauté followed by pressure cooking.

Foodi models and the exact shape of individual lamb joints vary, so use the stated timings as a practical guide. If the lamb does not pull apart easily after the initial pressure cook, return it to the pot and pressure cook for another 5–10 minutes, followed by another short natural release.

For leftovers, reheat the lamb gently in its sauce rather than using Air Crisp, which can dry the leaner leg meat.

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Yorkshire Butterflied Lamb Leg

Butterflied lamb leg opened out for quicker, more even cooking in the oven, on the barbecue or over a kamado. The broad surface takes marinades well and develops a well-browned crust, while the thicker sections stay juicy.

Choose an approx. 1.3kg joint for 4–6 people or an approx.  2–2.5kg joint for 8–12.

Prepared fresh and packaged ready to freeze.

Price range: £41.60 through £72.00

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Yorkshire Lamb Half Leg – Boned & Rolled

Half a leg of Yorkshire Lamb

Boned and rolled for easy carving and no waste. Enjoy the convenience of our boneless, rolled leg of lamb, sourced directly from farmers in North Yorkshire. Expertly boned and rolled, this premium cut offers even cooking and effortless carving, making it a perfect choice for your kitchen.

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Sides

  • Tenderstem broccoli: Steam or griddle and finish with lemon and black pepper.
  • Roasted cauliflower: Particularly good with the cumin and paprika in the lamb.
  • Buttered Savoy cabbage: Simple and substantial without adding much carbohydrate.
  • Green beans with garlic: Their freshness works well against the rich lamb.
  • Cauliflower rice: Useful if you want something to soak up the tomato sauce while keeping the dish lighter.
  • Warm flatbreads: Good for a more traditional, less low-carbohydrate version.
  • Herbed bulgur or pearl barley: Adds a nutty grain element if you want a more substantial meal.

Matches

  • Aubergine
  • Tomato
  • Garlic
  • Lemon
  • Mint
  • Parsley
  • Oregano
  • Rosemary
  • Cumin
  • Smoked paprika
  • Courgette
  • Peppers
  • Spinach
  • Kale
  • Greek yoghurt
  • Cauliflower
  • Broccoli

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Preparation Time: Approximately 20 minutes.
Cooking Time: Approximately 1 hour 15 minutes, including browning, pressure cooking, natural pressure release and cooking the vegetables.

Hot Tips

  • Brown the lamb properly. The dark colour developed during the initial sear gives the finished sauce much more depth.
  • Keep the lamb pieces large. Small cubes can become dry and stringy during pressure cooking.
  • Scrape the pot thoroughly before pressure cooking. Any browned material stuck firmly to the base can trigger the Foodi's burn warning.
  • Do not pressure-cook the aubergine, courgette and peppers with the lamb. They will become too soft. Adding them afterwards keeps the finished dish much better textured.
  • Do not over-shred the lamb. Large, irregular pieces give a much better eating texture than fine strands.
  • Reduce the sauce if necessary. After the lamb comes out, use Sear/Sauté for a few minutes if the cooking liquor is thinner than you would like.
  • Add the lemon at the end. Its acidity brightens the finished dish and balances the richness of the lamb.
  • The yoghurt is more than a garnish. Its cool acidity is an important contrast to the warm spices and tomato.

Pairings

Red Wine

  • Rioja Crianza: Soft red fruit, moderate tannin and gentle spice work particularly well with cumin, tomato and lamb.
  • Côtes du Rhône: Grenache and Syrah bring pepper, herbs and ripe fruit without overpowering the dish.
  • Greek Agiorgitiko: Juicy red fruit and savoury spice suit both lamb and Mediterranean flavours.
  • Pinot Noir: A lighter option if you prefer less tannin.

White Wine

  • Assyrtiko: Bright acidity and mineral character work well with lemon, yoghurt and herbs.
  • Dry Riesling: Fresh acidity helps cut through the richness of the lamb.
  • Verdicchio: Herbal, citrusy and dry enough to complement the vegetables as well as the meat.

Beer

  • Amber ale: Malt sweetness works with browned lamb and smoked paprika.
  • Saison: Peppery, dry and refreshing against the richer meat.
  • Pale ale: Choose one with restrained bitterness rather than a heavily hopped IPA.

Non-Alcoholic

  • Mint and lemon sparkling water: Plenty of lemon, fresh mint and chilled sparkling water.
  • Pomegranate and soda: Use unsweetened pomegranate juice diluted generously with soda water.
  • Cold mint tea with lemon: Brew strong, chill completely and serve over ice.

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