If you’re looking for a healthy roast dinner, look no further than this easy air fryer lamb roast. It’s light and but bursting with nuance and bright flavours.
3 (about 200g) baby coliban (chat) potatoes
1 French-trimmed lamb rack (with 6 cutlets)
2 tbs gluten-free mint jelly, plus extra, to serve
1/2 bunch watercress, sprigs picked
1/2 baby fennel bulb, shaved
2 tbs fresh mint leaves
1 tbs olive oil
4 Method Steps
Step 1Cut the potatoes(3 (about 200g) baby coliban (chat) potatoes) in half. Place on a microwave-safe plate. Cover loosely with plastic wrap and cook on High for 4 minutes or until just tender. Set aside to cool slightly. Gently squash the potatoes to roughen the edges. Spray all over with olive oil (1 tbs olive oil).
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Step 2Place the lamb rack (1 French-trimmed lamb rack (with 6 cutlets)) on a small sheet of baking paper. Brush the lamb with half of the mint jelly (2 tbs gluten-free mint jelly, plus extra, to serve). Transfer lamb rack on the paper to an air fryer basket. Add the potatoes to the basket. Cook, brushing the lamb halfway through cooking with the remaining mint jelly, at 180°C for 18 minutes for medium rare or until cooked to your liking.
Step 3Meanwhile, to make the salad, peel and segment the orange (1 orange) over a bowl to catch the juice. Place the segmented orange in a separate bowl along with the watercress (1/2 bunch watercress, sprigs picked), fennel (1/2 baby fennel bulb, shaved) and mint (2 tbs fresh mint leaves). Toss to coat. Add the oil (1 tbs olive oil) to the orange juice and season. Drizzle over the salad and toss.
Step 4Divide the lamb, potatoes and salad between serving plates. Season and serve with extra mint jelly.
All quantities above are averages