You’ll Need
For the Lamb
2 lamb rump steaks (200–250g each), 1 tbsp extra virgin olive oil
2 cloves garlic, finely grated, 1 tbsp fresh rosemary, finely chopped, 1 tsp fresh thyme leaves
Sea salt, Freshly cracked black pepper
For the Red Wine Onions
2 large red onions, thinly sliced, 1 tbsp butter, 150ml red wine, 1 tsp balsamic vinegar
1 tsp brown sugar, 1 tsp fresh thyme leaves
For the Potatoes
500g baby potatoes, halved, 1 tbsp olive oil
1 tsp rosemary, finely chopped, Sea salt, Black pepper
To Serve
Tenderstem broccoli
Fresh rosemary sprigs
Optional but Dangerous
Crumbled goat's cheese
Garlic butter
Parmesan shavings
Truffle oil
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, rosemary, sea salt and black pepper.
Air fry for 18–22 minutes, shaking every 5–6 minutes, until crisp and golden.
Meanwhile, place the sliced onions into a foil tray with the butter and cook at 190°C for 6 minutes, until beginning to soften.
Stir in the red wine, balsamic vinegar, brown sugar and thyme.
Return to the air fryer for 10–12 minutes, stirring occasionally, until the wine has reduced and the onions are soft, glossy and richly caramelised.
Pat the lamb dry and rub with the olive oil, garlic, rosemary, thyme, sea salt and black pepper.
Place the lamb into the air fryer basket and cook at 200°C for 9–11 minutes, turning halfway through, for a medium finish.
Adjust the cooking time to suit your preferred doneness.
Rest the lamb for 5 minutes before slicing thickly across the grain.
Spoon the red wine onions onto warm plates, arrange the sliced lamb over the top and serve alongside the crispy rosemary potatoes and Tenderstem broccoli.