2 teaspoons fine grind sea salt, 1 teaspoon black pepper, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ½ teaspoon onion powder
Keep the netting on the lamb leg. Spritz the lamb with a little olive oil and rub the spice blend all over the lamb. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 2 days. This is optional, but did improve the flavor of the meat in my opinion.
3.5 lbs boneless leg of lamb
Before air frying, take the lamb out of the refrigerator at least 30 minutes prior to cooking to allow it to come to room temp. Maximum time out of the refrigerator should be under 2 hours prior to cooking.
Place the lamb, fatty side up on a rack or in the air fryer basket in your air fryer. If the lamb sits too high, then you can air fry directly in the pot of your air fryer.
Air fry (air crisp) on 400℉/200℃ for 15 minutes. Reduce the temperature to 325℉/160℃ and continue to air fry for another 30 minutes without opening the air fryer.
After the 45 total minutes of air frying, take an internal temp in several places. Use the chart in the notes section for desired temperature based on how you want it cooked. Keep in mind that the lamb is going to increase in temperature 10-15 degrees as it rests, so make sure to take it out at least 10 degrees below your target temp.
If the lamb requires more than 45 minutes total cooking time, flip it over to get more browning on the bottom if desired.
Remove the lamb and let it rest for 10-15 minutes. Slice thinly across the grain. Serve & Enjoy!