You’ll Need
For the Lamb
2 lamb loin steaks (200–250g each), 1 tbsp extra virgin olive oil
2 cloves garlic, finely grated, 1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves, Sea salt
Freshly cracked black pepper
For the Parmesan Potato Crush
500g baby potatoes, 25g butter, 30g grated Parmesan, 1 tbsp chopped fresh chives
Sea salt, Black pepper
For the Minted Pea Purée
200g frozen garden peas, 15g butter
1 tbsp fresh mint, finely chopped, 1 tbsp double cream, Sea salt, Freshly cracked black pepper
To Serve
Pea shoots
Fresh mint leaves
Optional but Dangerous
Garlic butter
Crispy pancetta crumbs
Parmesan shavings
Lemon zest
Method
Preheat your air fryer to 200°C.
Place the baby potatoes into the air fryer basket and cook for 20–22 minutes, shaking halfway through, until crisp outside and soft in the centre.
While the potatoes cook, lightly coat the lamb loin steaks with the olive oil, garlic, rosemary, thyme, sea salt and black pepper.
Once the potatoes are cooked, remove them and keep warm.
Place the lamb into the air fryer and cook at 200°C for 8–10 minutes, turning halfway through, for a medium finish.
Adjust slightly for your preferred doneness.
Remove the lamb and allow it to rest for 5 minutes.
Meanwhile, cook the peas in boiling water for 3 minutes, then drain well.
Blend the peas with the butter, double cream, chopped mint, sea salt and black pepper until smooth.
Lightly crush the cooked potatoes with the butter, Parmesan, chopped chives, sea salt and black pepper, keeping plenty of texture rather than making mash.
Spoon the potato crush onto warm plates, add the minted pea purée alongside, then slice the rested lamb and arrange over the potatoes.
Finish with a few pea shoots and fresh mint leaves before serving.