Cookbook

SOV860
the Smart Oven
™
Air Fryer
82
Lamb Rack with Garlic & Rosemary
1
Prep 15 mins / Cook 30 mins / Standing 40 mins
2
Serves 4
2 × 750 g – 800 g lamb racks (8 cutlets each)
trimmed, frenched and cleaned
2 garlic cloves, sliced
2 long sprigs of fresh rosemary
80 g honey
80 g whole grain mustard
1. Cut small slits in the top of the lamb rack
between the bones using a small sharp knife.
Insert slices of garlic and small pieces of
rosemary into the cuts.
2. To make the marinade, whisk the honey and
wholegrain mustard together and brush over
the lamb racks. Cover the lamb with cling
wrap and allow to marinate for
20 mins–2 hrs in the refrigerator.
3. Place the wire rack on the roasting slot.
Pre-heat the oven. Select ROAST/ SUPER
CONVECTION/ 180°C/30 mins and press
start.
4. Place the grilling rack on the roasting
pan, place the lamb on the rack. Brush the
marinade over the lamb just before going
into the oven.
5. Once the oven is preheated, add the lamb,
cook for 20 mins, remove lamb and baste
with the marinade. Place the lamb back in
the oven and cook for the remaining 10 mins.
6. Remove the tray from the oven and allow to
rest in a warm place for 15 mins.
7. Cut each rack into half, or alternatively into
individual cutlets.