Rack of Lamb with Pomegranate Salsa & Citrus Carrots
×
4
servings
15
mins
Prep Time
25
cook Time
1 trimmed rack of lamb (±1kg)
2 garlic cloves, crushed
30ml chopped thyme
30ml chopped rosemary
15ml barbeque spice
45ml olive oil
Salt and black pepper to taste
1 red onion, sliced
30ml lemon juice
500g small carrots, washed
1 orange, halved and thinly sliced
2.5ml chilli flakes
Salt and black pepper, to taste
45ml honey
Zest of 1 lemon
45ml olive oil
80g tahini
100ml water
Preheat your air fryer to 200°C.
Season the rack of lamb with salt and black pepper.
In a bowl, combine garlic, thyme, rosemary, barbeque spice, and olive oil. Rub the mixture all over the lamb.
Place the lamb in the air fryer basket and air fry for 20 minutes, turning once halfway through cooking.
Remove from the air fryer and cover with foil. Rest for 5 minutes before serving.
Preheat the air fryer to 180°C.
In a small bowl, combine the sliced onion and lemon juice. Let it sit for 10 minutes to pickle, then drain.
In a large bowl, toss together the carrots, pickled onions, orange slices, chilli flakes, salt, pepper, honey, lemon zest, and olive oil.
Transfer to the air fryer basket and air fry for 20–25 minutes, shaking the basket once or twice until tender and caramelised.
In a small bowl, whisk together the tahini and water to form a smooth sauce. Season with salt and pepper.
Spoon half of the tahini sauce onto a large serving platter, top with the roasted carrots, onions, and citrus slices.
Drizzle with the remaining sauce and serve alongside the rested rack of lamb.
Why not try...
We take pride in paying attention to the smallest details in everything that we do. For us it’s more than just offering you quality at affordable prices - it’s about being proud to be part of our community.
