Description
A succulent rack of lamb seasoned and cooked in the air fryer for a crispy crust and juicy, tender interior, perfect for an elegant yet easy meal.
Ingredients
- 1 rack of lamb (about 1.5 to 2 lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Preheat the air fryer to 380°F (195°C).
- Trim any excess fat from the rack of lamb and pat it dry.
- In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to make a paste.
- Rub the paste evenly over the lamb.
- Place the lamb in the air fryer basket, bone-side down.
- Air fry for 10 minutes, then lower the temperature to 360°F (182°C) and cook for another 8–12 minutes, until internal temperature reaches 130–135°F for medium-rare.
- Remove and let rest for 5–10 minutes before slicing between the bones into individual chops.
- Serve with your choice of sides or sauces.
Notes
- Use a meat thermometer for precise doneness.
- Resting the meat ensures juices redistribute evenly.
- Serve with mint sauce or chimichurri for added flavor.
- You can marinate the lamb overnight for deeper flavor.