Preparation: 10 minutes
Cooking time: 20 minutes
Servings: 2
Ingredients:
¼ cup of breadcrumbs
1 lamb rack
6 teaspoons of vegetable oil
3 teaspoons of Dijon mustard
1 ounce of fresh herbs, chopped
1 lemon zest
2 tablespoons of grated parmesan cheese
1 small sized pumpkin, peeled and cored
Salt and pepper to taste
Directions:
1. Preheat your airfryer to 390°F for 3 minutes.
2. Dry the lamb using a paper towel. Make a cut on the fat with a knife to enable it leak out of the meat to reduce the calories. Rub the cuts with mustard.
3. Mix the herbs with the breadcrumbs, lemon zest, cheese, salt and pepper together. Roll the lamb over the breadcrumb mixture to form the outer layer. Season the joints and coat with oil.
4. Place into the air fryer and cook for 20 minutes until golden and the lamb well cooked. Remove and set aside.
5. Coat the pumpkin lightly with oil and season with salt and pepper.
6. Place the pumpkin wedges in the airfryer basket in a layer and cook for 20 minutes until crisp.
7. Serve the wedges with a salad along with the lamb.