Mint Pesto Crusted Lamb with Green Veg & Feta
6
20 minutes
42 minutes
Mediterranean
Ninja CRISPi Pro Glass Air Fryer - AS101
Ingredients
- 10g fresh parsley leaves
- 10g fresh mint leaves
- 1 clove garlic, peeled
- 30g pinenuts
- Zest and juice 1/2 lemon
- 8 tablespoons extra virgin olive oil, divided
- Sea salt and ground black pepper, as desired
- 25g panko breadcrumbs
- 2 French trimmed lamb racks (500g each), left at room temperature for 1 hour prior to cooking
- 1 tablespoon Dijon mustard
- 400g courgette, halved lengthways, in 1cm pieces
- 300g asparagus, stalks removed, cut in 5cm pieces
- 200g frozen peas
- 2 tablespoons fresh mint, chopped
- 150g feta cheese, crumbled
- Lemon wedges, to serve
- Ninja CRISPi Pro Glass Air Fryer - AS101
Directions
Blend parsley, mint, garlic, pinenuts, lemon zest, lemon juice, 6 tablespoons olive oil, salt and pepper until combined but still textured. Mix with breadcrumbs.
Brush lamb racks with mustard and coat with mint pesto crumb, pressing to create a crust.
Preheat unit for 5 minutes on ROAST. Insert Crisper Plate in Large Container.
Transfer lamb racks to Crisper Plate with bones facing inward/upward and interlaced. ROAST for 25-30 minutes depending on desired doneness.
Remove lamb and rest. Add courgette, asparagus and peas to Crisper Plate, season and toss with remaining olive oil. AIR FRY for 12 minutes. When 5 minutes is displayed, toss vegetables and resume.
When complete, toss vegetables with fresh mint and feta. Serve with lamb and lemon wedges.
