Ingredients
- 2 Lamb back straps (450 g)
- 1 medium zucchini
- 3 tbs olive oil, divided
- 2 tsp honey
- 2 tbs Feta, crumbled
- Fennel fronds (for garnish)
- 2 tbs pine nuts, toasted
- 300 g potatoes, diced small
- Juice of ¼ lemon
- Sea salt and pepper
Method
Prepare the potatoes:
Bring the lamb back straps to room temperature for at least 30 minutes.
Toss the diced potatoes with 2 tbs olive oil, sea salt and pepper. Place the potatoes in a preheated air fryer and cook at 200c for 20 minutes (or until cooked) turning halfway through.
Make the zucchini salad:
Using a mandolin or sharp knife, finely slice the zucchini into thin rounds. Plate the zucchini and drizzle with 2 tsp olive oil, lemon juice and honey.
Top with crumbled feta, toasted pine nuts and fennel fronds. Season lightly with sea salt and set aside.
Cook the lamb:
Rub the lamb back straps with 2 tsp olive oil and generously season with salt and pepper. Heat 1 tbs olive oil in a pan over medium high heat. Cook the lamb for 3 minutes on each side, then quickly sear the edges for an even finish.
Remove from the pan and let rest for 10 minutes before slicing.
Assemble and serve:
Slice the lamb into thick pieces and serve alongside the crispy potatoes and fresh zucchini salad.
