You’ll Need
For the Lamb
2 lamb rump steaks (220–250g each)
2 tbsp rose harissa paste
1 tbsp olive oil
1 tsp honey
1 clove garlic, finely grated
1 tsp ground cumin
1 tsp smoked paprika
Sea salt
Freshly cracked black pepper
For the Feta Dauphinoise
500g Maris Piper potatoes, thinly sliced
200ml double cream
100ml whole milk
100g feta cheese, crumbled
40g Parmesan, finely grated
2 cloves garlic, finely grated
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Mint Yoghurt
100g Greek yoghurt
1 tbsp fresh mint, finely chopped
1 tsp lemon juice
Pinch of sea salt
To Serve
Charred Tenderstem broccoli
Pomegranate seeds
Fresh mint leaves
Lemon wedges
Optional but Dangerous
Toasted pistachios
Black garlic butter
Pickled red onions
Hot honey drizzle
Method
Remove the lamb from the fridge 30 minutes before cooking.
In a bowl, mix together the harissa paste, olive oil, honey, garlic, cumin and smoked paprika.
Coat the lamb evenly with the marinade and leave to stand while you prepare the potatoes.
Preheat your air fryer to 180°C.
Arrange half of the sliced potatoes into a lightly buttered oven-safe dish.
Season lightly with sea salt and black pepper.
Scatter over half of the feta.
Repeat with the remaining potatoes and feta.
Mix together the double cream, milk, garlic, thyme and Parmesan.
Pour evenly over the potatoes.
Cover tightly with foil.
Air fry at 180°C for 35 minutes.
Remove the foil and continue cooking for 15–18 minutes, until the top is golden and bubbling.
Increase the air fryer temperature to 200°C.
Season the lamb lightly with sea salt and black pepper.
Place into the air fryer basket.
Cook for:
8–9 minutes for medium-rare 10–11 minutes for medium Turn halfway through cooking.
Remove the lamb and rest for 6–8 minutes.
Meanwhile, stir together the Greek yoghurt, chopped mint, lemon juice and a pinch of sea salt.
Slice the rested lamb against the grain.
Serve alongside generous portions of the feta Dauphinoise and charred Tenderstem broccoli.
Finish with spoonfuls of the mint yoghurt, a scattering of pomegranate seeds, fresh mint leaves and a squeeze of fresh lemon.