Roast Lamb Rack with Lemon and Cumin Sourdough Crust

Roast Lamb Rack with Lemon & Cumin Sourdough Crust: use an Air fryer to make this tasty and elegant centerpiece for your dinner.

INGREDIENTS

800g (1.7 pounds) frenched rack of lamb
Salt & fresh milled black pepper
60g (0.13 pound) dry breadcrumbs (sourdough)
1 tsp grated garlic (about 2 fat cloves of garlic)
1/2 tsp salt
1 tsp cumin seeds
1 tsp ground cumin
1 tsp oil
Grated lemon rind (1/4 lemon)
1 egg, beaten

INSTRUCTIONS

1. Preheat the Airfryer to 100 degree Celsius.

2. Season lamb rack with salt and freshly milled black pepper. Set aside.

3. In a large bowl, mix together dry breadcrumbs, grated garlic, 1/2 tsp salt, cumin seeds, ground cumin, oil and grated lemon rind.

4. In a separate large bowl, beat an egg with a fork.

5. Dip the lamb rack into the egg and coat with the spiced breadcrumbs, forming a crust.

6. Place the coated lamb rack in the Airfryer basket and slide the basket into the Airfryer. Set the timer to 25 minutes.

7. After 25 minutes, increase the temperature to 200 degrees Celsius and set the timer for another 5 minutes.

8. Remove the meat from the Airfryer and leave it to rest, covered with aluminium foil for 10 minutes before serving.