Rack of lamb with pomegranate salsa and citrus carrots

For a special and impressive meal, try this recipe for rack of lamb with pomegranate salsa and citrus carrots. The tender, juicy lamb is seasoned with a blend of herbs and spices and cooked to perfection, creating a mouthwatering main course. The pomegranate salsa adds a sweet and tangy contrast to the rich lamb, while the citrus carrots provide a refreshing and colourful side dish.

This dish is sure to impress your dinner guests and elevate any occasion. Plus, the combination of flavours and textures makes it a truly unique and memorable meal. Give this recipe by Instantpot a try and discover why it’s a standout on any dinner table.

Serves 4

Rack of lamb

Ingredients

• 1 trimmed rack of lamb (±1kg)
• 2 garlic cloves, crushed
• 30ml chopped thyme
• 30ml chopped rosemary
• 15ml barbeque spice
• 45ml olive oil

Method

1. Switch on your air-fryer and set the heat on 200°C.
2. Season the rack of lamb with salt and black pepper.
3. Combine the rest of the ingredients and rub onto the meat.
4. Place the lamb in the air fryer basket and air fry for 20 minutes. You can turn the meat once during the cooking period. Remove and cover with aluminium foil. Rest for 5 minutes before serving.

Sticky roasted carrots with orange and tahini

Serves 4

Ingredients

• 1 red onion, sliced
• 30ml lemon juice
• 500g small carrots, washed
• 1 orange, washed, halved and thinly sliced
• 2,5ml chilli flakes
• Salt and black pepper to taste
• 45ml honey
• Zest of 1 lemon
• 45ml olive oil
• 80g tahini
• 100ml water

Method

1. Switch on your air-fryer and set the heat on 180°C.
2. Combine the sliced onion and the lemon juice for 10 minutes in a bowl to pickle, drain.
3. Combine the carrots, pickled onions, orange slices, chilli flakes, salt and pepper, honey, lemon zest and olive oil in a large bowl and toss well together.
4. Place in the other air fryer basket and air fry for 20 – 25 minutes until tender and starting to caramelise. Toss the air fryer basket once or twice during cooking.
5. Combine the tahini and water and mix well to combine (to make a sauce). Season with salt and black pepper.
6. Spoon halve of the sauce onto a large platter and top with the carrots, onion and citrus. Drizzle over the rest of the sauce and serve with the lamb.