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Air Fryer Mint Lamb with Toasted Hazelnuts and Peas

Course: Main Course
Cuisine: British
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories: 316kcal
This air fryer mint lamb with toasted hazelnuts and peas is a quick and hearty midweek meal, featuring just 7 simple ingredients.
Print Recipe


  • 60 g hazelnuts
  • 600 g shoulder of lamb cut into 3 cm x 1 cm strips
  • 1 tbsp hazelnut oil
  • 2 tbsp fresh mint leaves chopped
  • 220 g frozen peas
  • 80 ml water
  • 100 ml white wine*
  • sea salt and freshly-cracked black pepper to taste


  • Place the hazelnuts in the ActiFry, close the lid and cook for on manual mode at 160C for 10 minutes. Remove the hazelnuts from the ActiFry, and set them aside.
  • In a large bowl, mix the lamb strips with the hazelnut oil, and season generously with sea salt and freshly cracked black pepper.
  • Place the mint leaves, followed by the seasoned lamb on the handle side of the ActiFry pan, and scatter the toasted hazelnuts on top.
  • Add peas on the other side of the pan, pour the wine and water over the ingredients, and close the lid.
  • Cook on mode 7- wok for 25 minutes.
  • Once ready, remove the ingredients from the pan and place on a serving dish. Sprinkle extra fresh mint leaves if you like and serve straight away with your favourite side dishes.



Note: If you’re using unpeeled hazelnuts, once toasted, arrange them on a kitchen cloth and scrub them nicely for a couple of minutes. The peel will come off very easily!
* The abuse of alcohol is bad for your health. Please consume responsibly.


Calories: 316kcal | Carbohydrates: 11g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 60mg | Sodium: 71mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 3mg