Directions

1. Put the potatoes, carrots and parsnips in a large bowl with 2 teaspoons of the olive oil. Add the thyme, a good pinch of salt and plenty of freshly ground black pepper. Toss together well and set aside.
2. Mix all the sauce ingredients plus 1 teaspoon water together in a small serving dish. Set aside to allow the flavours to mingle.
3. If necessary, preheat your air fryer to 200C for 3 minutes, or until it reaches temperature.
4. Put the mixed vegetables in a single layer on the crisper plate, taking care not to overcrowd. Cook at 200C for 8 minutes, turning or tossing after 4 minutes, until tender and lightly browned.
5. While the vegetables are cooking, put the remaining olive oil and all the courgette into the now-empty mixing bowl, season with salt and pepper and toss together. Turn or toss the cooked root vegetables and scatter the courgette in a single layer on top, but do not stir. (The courgette will help prevent the other vegetables from over-browning).
6. Season the lamb with salt and pepper on both sides, then place both chops on top of the vegetables. Cook for 4–5 minutes at 200C. Turn the lamb chops over and cook for a further 4–5 minutes or until the lamb is cooked to taste and the fat is lightly browned (4 minutes for pink lamb; up to 6 minutes for well-done). Transfer to a warm plate.
7. Spoon any pan juices that have collected at the bottom of the air fryer over the lamb and vegetables. Serve scattered with a few fresh mint leaves, if you like, and the mint sauce on the side.