Herb-crusted Rack of Lamb with Pumpkin wedges


1 Rack of Lamb
1 tbsp Mustard
50g Panko breadcrumbs
2 tbsp Fresh Herbs
Zest of 1 lemon
1 tbsp Olive Oil
Salt and Pepper
1 medium Pumpkin


  1. Heat the airfryer to 200 degrees for 3 minutes.
  2. Pat the lamb dry with a kitchen towel, then score the fat with a sharp knife to encourage it to drip out of the meat. Rub the scores with mustard.
  3. Blitz the breadcrumbs with the herbs, parmesan, lemon zest and seasoning and, using the mustard as the glue, roll the fat of the rack through this mixture to form the crust.
  4. Season the rest of the joint, then add to the airfryer with the oil and roast for 15 minutes until the crust is golden and the lamb cooked. If you like lamb well done, cook for another 5-10 minutes.
  5. For the wedges, peel and core the pumpkin and coat lightly in oil. Season and set aside. Remove the lamb and set on a plate, then add the wedges to the airfryer in a single layer, roast for around 20 minutes or until crisp, golden and cooked through. Serve with the lamb and a simple green salad.