Prep time: 15 mins  
Cooking time: 45 mins
Serves: 4

Ingredients 

• 1 Rack of Lamb    
• 2 Rosemary Sprigs  
• 3 Tbsp Garlic Dip 
• 1 Continental Cucumber 
• 2 Cups Israeli Couscous 
• ½ Lemon 
• 1 Bunch Mint 
• ½ Bunch Parsley 
• 250g Cooked Baby Beetroot     
• Salt & Pepper 
• Olive Oil   

Method

1. Remove the Lamb rack out of the fridge at least 1hr before cooking. Bring a medium size pot with salted water to the boil.
2. Pick and finely chop the rosemary. Pat dry the Lamb and brush it with 2 Tbsp of garlic dip. Season with salt and pepper and sprinkle with the rosemary.
3. Place the rack into the air fryer at 180°C for 35mins for medium.
4. Meanwhile, cook the giant couscous as per packet instructions or boil it for 5mins, drain and cool under cold running water. Drain well and place it into a bowl.
5. Drain the lentils from the can and add them to the bowl. Zest ½ of the lemon and squeeze the juice. Add 1 Tbsp of garlic dip and drizzle with olive oil, season with salt and pepper and mix well.
6. Finely slice the cucumber, finely slice the beetroot, wash and pick the mint and parsley. Add to the bowl and toss. 
7. Remove the lamb from the air fryer and let it rest for at least 15mins. Slice the rack into cutlets and serve with the couscous and beetroot salad.