Ingredients

Method

• 120 g flour
• salt, to taste
• 400 g leftover roast lamb, thickly sliced
• 3 free-range eggs, beaten
• 100 g Woolworths panko breadcrumbs
• olive oil spray, for coating
• 125 g mangetout
• 125 g sugar snap peas
• 150 g fine beans
• ½ fennel bulb, thinly sliced
• 40 g watercress
For the anchovy ranch dressing:
• 6 anchovy fillets
• ¾ cup good-quality mayonnaise
• 1 T dried parsley
• fennel fronds, a pinch from the fennel bulb (used in the salad)
• 2 T white wine vinegar
• 1⁄3 cup Woolworths maas
• 2 T sour cream
• sea salt and freshly ground black pepper, to taste
• 10 g chives, finely chopped

Method

Ingredients

1. Place the flour and salt in a large bowl and mix to combine. Add the lamb and coat well. Dip the floured lamb into the beaten egg, ensuring it’s well coated, then coat in the panko crumbs. Allow to stand for 5 minutes.

2. Lightly spray the lamb with olive oil, then place into the air-fryer at 180°C and cook for 15 minutes, or until golden and crispy.

3, While the lamb is cooking, prepare the anchovy ranch dressing. Blend the anchovies, mayonnaise, parsley, fennel fronds, vinegar, maas and sour cream. Taste, then season and stir through the chives.

4. Blanch the mangetout, sugar snap peas and beans for 30 seconds in rapidly boiling, salted water, then plunge into iced water. Remove after a minute and pat dry. Combine the blanched greens with the fennel and watercress and place on a platter. Add the crispy lamb and drizzle over the anchovy ranch dressing.

Find more lamb recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana