Air-fryer crumbed lamb

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“The lamb can be coated in the crust well in advance and it crisps in 15 minutes when using the air-fryer, making this dish a perfect midweek dinner.” –

Ingredients

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

Cooking Instructions

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