You’ll Need
For the Lamb
2 French-trimmed racks of lamb (6–8 ribs each)
1 tbsp olive oil
2 tsp Dijon mustard
Sea salt
Freshly cracked black pepper
For the Rosemary Garlic Crust
60g fresh breadcrumbs
35g Parmesan, finely grated
2 cloves garlic, finely grated
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh parsley, finely chopped
30g melted butter
Zest of ½ a lemon
For the Red Wine Rosemary Jus
200ml red wine
200ml lamb or beef stock
1 shallot, finely diced
1 tsp redcurrant jelly
2 fresh rosemary sprigs
20g cold butter
To Serve
Dauphinoise potatoes
Honey-glazed Chantenay carrots
Tenderstem broccoli
Fresh rosemary sprigs
Optional but Dangerous
Black truffle shavings
Mint salsa verde
Roasted shallots
Garlic butter asparagus
Method
Remove the lamb from the fridge 30 minutes before cooking.
Pat both racks dry using kitchen paper.
Season generously with sea salt and freshly cracked black pepper.
Tie the two racks together with kitchen string, bone-side facing outwards, to create the classic Guard of Honour shape.
Brush the meat lightly with olive oil.
Preheat your air fryer to 190°C.
Place the lamb into the air fryer and cook for 10 minutes.
Meanwhile, combine the breadcrumbs, Parmesan, garlic, rosemary, parsley, lemon zest and melted butter until evenly mixed.
Carefully remove the lamb and brush the meat with the Dijon mustard.
Press the rosemary crust firmly over the meat.
Return to the air fryer and continue cooking at 190°C for:
10–12 minutes for medium-rare 13–15 minutes for medium If the crust begins to brown too quickly, loosely cover it with a small piece of foil for the final few minutes.
Remove the lamb and rest for 10 minutes before carving.
Meanwhile, place the shallot, red wine, stock, rosemary and redcurrant jelly into a saucepan.
Bring to a gentle simmer and reduce by around half until lightly thickened.
Strain through a fine sieve.
Whisk in the cold butter until the jus becomes glossy and smooth.
Cut away the kitchen string and separate the lamb into thick cutlets.
Arrange over creamy Dauphinoise potatoes with honey-glazed carrots and Tenderstem broccoli.
Spoon the rosemary jus around the plate and garnish with fresh rosemary sprigs.