Air fryer rack of lamb

Ingredients

• 3 (about 200g) baby coliban (chat) potatoes
• 1 French-trimmed lamb rack (with 6 cutlets)
• 2 tbs gluten-free mint jelly, plus extra, to serve
• Watercress salad
• 1 orange
• 1/2 bunch watercress, sprigs picked
• 1/2 baby fennel bulb, shaved
• 2 tbs fresh mint leaves
• 1 tbs olive oil

Method

1. Cut the potatoes in half. Place on a microwave-safe plate. Cover loosely with plastic wrap and cook on High for 4 minutes or until just tender. Set aside to cool slightly. Gently squash the potatoes to roughen the edges. Spray all over with olive oil.
2. Place the lamb rack on a small sheet of baking paper. Brush the lamb with half of the mint jelly. Transfer lamb rack on the paper to an air fryer basket. Add the potatoes to the basket. Cook, brushing the lamb halfway through cooking with the remaining mint jelly, at 180°C for 18 minutes for medium rare or until cooked to your liking.
3. Meanwhile, to make the salad, peel and segment the orange over a bowl to catch the juice. Place the segmented orange in a separate bowl along with the watercress, fennel and mint. Toss to coat. Add the oil to the orange juice and season. Drizzle over the salad and toss.
4. Divide the lamb, potatoes and salad between serving plates. Season and serve with extra mint jelly.