Feels impressive. Surprisingly easy.
A beautifully pink rack of lamb with a golden garlic, rosemary and Parmesan crust – all cooked in the air fryer.
Serves 2 | Around 25 minutes
You'll need
- 1 Organic Whole Rack of Lamb
- 1 tbsp Dijon mustard
- 1 garlic clove, crushed
- 1 tbsp finely chopped rosemary
- 25g Parmesan, finely grated
- 2 tbsp breadcrumbs
- 1 tsp olive oil
- Sea salt & black pepper
Method
Take the lamb out of the fridge around 20 minutes before cooking. Season generously, then air fry at 200°C for 8 minutes to begin browning.
Mix the mustard and garlic and brush over the meat. Combine the rosemary, Parmesan, breadcrumbs and olive oil, then press firmly onto the lamb.
Return to the air fryer at 180°C for around 10–14 minutes, depending on the size of the rack and how you like your lamb cooked. Rest for at least 8–10 minutes before carving between the bones.
Serve with: crispy new potatoes and garlicky greens.
