You’ll Need
For the Lamb
2 lamb cannon fillets (220–250g each)
1 tbsp olive oil
20g butter
2 cloves garlic, lightly crushed
2 fresh rosemary sprigs
Sea salt
Freshly cracked black pepper
For the Potato Terrine
500g Maris Piper potatoes, peeled and very thinly sliced
40g butter, melted
150ml double cream
2 cloves garlic, finely grated
40g Parmesan, finely grated
Sea salt
Freshly cracked black pepper
For the Pea & Pancetta Garnish
150g garden peas
75g diced pancetta
20g butter
1 small shallot, finely diced
1 tbsp fresh mint, finely chopped
For the Mint Jus
150ml white wine
150ml lamb stock
1 tbsp fresh mint, finely chopped
1 tsp Dijon mustard
20g cold butter
To Serve
Baby carrots
Tenderstem broccoli
Fresh pea shoots
Fresh mint leaves
Optional but Dangerous
Black truffle shavings
Charred asparagus
Crispy shallots
Crumbled goat's cheese
Method
Remove the lamb from the fridge 30 minutes before cooking.
Pat the lamb cannon dry with kitchen paper.
Rub with the olive oil and season generously with sea salt and freshly cracked black pepper.
Preheat your air fryer to 180°C.
Arrange the sliced potatoes neatly into a lightly buttered loaf tin or small rectangular oven-safe dish, brushing each layer with the melted butter and lightly seasoning as you go.
Mix together the double cream, garlic and Parmesan.
Pour evenly over the potatoes.
Cover tightly with foil.
Air fry at 180°C for 40 minutes.
Remove the foil and cook for a further 12–15 minutes, until golden.
Leave to cool for 10 minutes, then carefully slice into neat portions.
Increase the air fryer temperature to 200°C.
Place the lamb cannon into the basket with the crushed garlic and rosemary.
Cook for:
10–12 minutes for medium-rare 13–14 minutes for medium Halfway through cooking, add the butter over the lamb.
Remove and rest for 8 minutes.
Meanwhile, fry the pancetta until crisp.
Add the shallot and cook for 2 minutes.
Stir in the peas and butter and cook for 2–3 minutes until just tender.
Fold through the chopped mint.
For the jus, combine the white wine, lamb stock and Dijon mustard in a saucepan.
Reduce by half over a medium heat.
Remove from the heat and whisk in the cold butter and chopped mint until the sauce becomes glossy.
Slice the rested lamb cannon into thick medallions.
Serve alongside the crisp potato terrine, pea and pancetta garnish, baby carrots and Tenderstem broccoli.
Finish with the warm mint jus, fresh pea shoots and mint leaves.