A Perfect Pantry

INGREDIENTS

• 2 lamb racks (with 3 cutlets per rack)
• 2 garlic cloves, thinly sliced
• 2 long sprigs of fresh rosemary
• 1 tbsp honey
• 2 tbsp wholegrain mustard
• 2 tbsp mint sauce

DIRECTIONS

1. Trim any excess fat from the lamb racks. Cut small slits in the top of the lamb with a small, sharp knife. Insert slices of garlic and small pieces of rosemary into the cuts. Set aside.
2. To make the marinade, whisk together honey, wholegrain mustard and mint sauce and brush over the lamb racks. Allow to marinate for 20 minutes in a cool place.
3. Preheat the air frying oven to 180°C and turn the timer dial to 5 minutes.
4. Once the ‘HEATING’ light goes off, turn the timer dial to 20 minutes.
5. Place the lamb racks into the Air Chef basket, basting excess sauce onto the lamb, and allow to cook. Turn over after 10 minutes and baste the lamb once again with the sauce. Depending on how you like your lamb cooked, continue cooking until you achieve your preference finish.
6. Once the lamb has finished cooking, remove from the Air Chef and allow to stand, covered, in a warm place for 10 minutes for the lamb to rest and finish cooking.
7. Slice lamb into individual cutlets and serve with roasted potatoes and seasonal vegetables.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Air Chef Air Frying Oven