Air Fryer Rack of Lamb with Roasted Garlic Aioli Recipe

Air Fryer Rack of Lamb with Roasted Garlic Aioli

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 1149 Total Fat 110 g Saturated Fat 27 g Carbohydrates 15 g Dietary Fiber 1 g Sugar 1 g Protein 24 g Cholesterol 110 mg Sodium 635 mg
Total Time: 35 min
Active Time: 15 min

When you want a sophisticated yet straightforward dish, your air fryer is the perfect tool. This recipe uses it to cook a rack of lamb, coated first with a Parmesan crust that creates a crisp, golden exterior sealing in the lamb's juicy, rich flavor. Cooking the entire rack also keeps the meat tender since there's less risk of overcooking and offers an impressive presentation.

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 1149 Total Fat 110 g Saturated Fat 27 g Carbohydrates 15 g Dietary Fiber 1 g Sugar 1 g Protein 24 g Cholesterol 110 mg Sodium 635 mg
Total Time: 35 min
Active Time: 15 min

Ingredients for Rack of Lamb:

One frenched 8-rib rack of lamb (about 1 to 1 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
cup grated Parmesan cheese
cup panko breadcrumbs
1 large clove garlic, grated
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
Nonstick cooking spray for the lamb

Aioli:

6 large garlic cloves (unpeeled)
2 tablespoons olive oil
cup mayonnaise
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper

Special Equipment:

A 6-quart air fryer

Let the rack of lamb sit out to come to room temperature for 30 minutes before cooking.
Rub both sides of the lamb with 1 tablespoon of olive oil, season with 2 teaspoons of salt and several grinds of black pepper. Place it on a large plate.
In a large shallow bowl or plate, mix Parmesan, panko, the remaining 2 tablespoons olive oil, grated garlic, thyme, and rosemary. Press this Parmesan mixture evenly over the lamb.
To prepare the aioli, place the unpeeled garlic cloves on a piece of aluminum foil, add olive oil, a pinch of salt, and some pepper. Fold the foil to form a sealed pouch.
Preheat your 6-quart air fryer to 375F. Put the lamb in the basket with the fat side up, placing the garlic pouch beside it. Spray the lamb lightly with cooking spray.
Air fry until the crust is golden and crisp, and the lamb reaches your preferred donenessabout 18 minutes for medium-rare, 20 minutes for medium, and 22 minutes for medium-well. The garlic can cook alongside the lamb for the same duration.
Remove the lamb and tent loosely with foil, allowing it to rest for 10 minutes.
Carefully open the foil pouch, squeeze out the roasted garlic cloves into a medium bowl, and mash them with the olive oil from the pouch until smooth. Stir in the mayonnaise, lemon zest, lemon juice, and Worcestershire sauce. Season with salt and pepper to taste and set aside.
After resting, cut the lamb between the bones into individual chops and serve warm accompanied by the aioli.

This recipe has been updated and might differ from the original version published or aired.