You’ll Need
For the Lamb
8 lamb cutlets
1 tbsp extra virgin olive oil
2 cloves garlic, finely grated, 1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves, 1 tbsp balsamic vinegar, 1 tsp honey, Sea salt
Freshly cracked black pepper
For the Dauphinoise Potatoes
600g Maris Piper potatoes, peeled and thinly sliced
250ml double cream, 2 cloves garlic, finely grated, 60g grated Gruyère
25g grated Parmesan, Pinch of freshly grated nutmeg, Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Fresh rosemary sprigs
Optional but Dangerous
Crispy pancetta crumbs
Caramelised shallots
Truffle oil
Mint butte
Method
Preheat your air fryer to 180°C.
In a bowl, mix together the double cream, garlic, nutmeg, sea salt and black pepper.
Layer the sliced potatoes into a small oven-safe dish, pouring a little of the cream mixture between each layer.
Finish with the Gruyère and Parmesan over the top.
Cover loosely with foil and air fry at 180°C for 30 minutes.
Remove the foil and continue cooking for 10–12 minutes until the top is golden and the potatoes are completely tender.
While the potatoes finish, mix together the olive oil, garlic, rosemary, thyme, balsamic vinegar, honey, sea salt and black pepper.
Coat the lamb cutlets thoroughly in the marinade.
Increase the air fryer temperature to 200°C and cook the lamb for 7–9 minutes, turning halfway through, until beautifully browned on the outside while remaining slightly pink in the centre.
Allow the lamb to rest for 3–4 minutes before serving.
Slice the Dauphinoise into portions and serve alongside the lamb with Tenderstem broccoli and a spoonful of the resting juices.