You’ll Need
For the Lamb
1 rack of lamb (8 ribs, approximately 700g), trimmed
1 tbsp extra virgin olive oil
60g shelled pistachios, finely chopped
30g grated Parmesan
1 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp Dijon mustard
2 cloves garlic, finely grated
Sea salt
Freshly cracked black pepper
For the Rosemary Crushed Potatoes
500g baby potatoes
25g butter
1 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
Sea salt
Freshly cracked black pepper
For the Red Wine Shallot Jus
2 shallots, finely diced
150ml red wine
150ml beef stock
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
15g butter
To Serve
Tenderstem broccoli
Fresh rosemary sprigs
Optional but Dangerous
Parmesan crisps
Caramelised shallots
Truffle butter
Garlic green beans
Method
Preheat your air fryer to 200°C.
Cook the baby potatoes until tender, then lightly crush them with the butter, olive oil, rosemary, sea salt and black pepper.
Return the potatoes to the air fryer for 10–12 minutes until crisp around the edges.
Pat the rack of lamb dry and season generously with sea salt and freshly cracked black pepper.
Mix together the chopped pistachios, Parmesan, parsley and rosemary.
Brush the lamb with the Dijon mustard, then rub over the garlic.
Press the pistachio mixture firmly onto the meat side of the lamb.
Place the rack into the air fryer with the crust facing upwards.
Air fry at 200°C for 16–20 minutes, depending on your preferred doneness, until the crust is golden and the lamb is beautifully pink in the centre.
Remove the lamb and rest for 8 minutes.
Meanwhile, combine the shallots, red wine, beef stock, Worcestershire sauce and thyme in a small heatproof dish.
Air fry at 190°C for 6–8 minutes, stirring once, until reduced by roughly half.
Stir in the butter just before serving.
Slice the lamb between each bone into cutlets.
Serve over the rosemary crushed potatoes with Tenderstem broccoli and spoon the red wine shallot jus around the plate.