Air Fryer Rack Lamb
Recipe courtesy of Maya Ferrante for Food Network Kitchen

Air Fryer Rack of Lamb with Roasted Garlic Aioli

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
The next time you're in need of an elegant and simple meal, look no further than your air fryer. We used it to cook a rack of lamb, first coating it with a Parmesan crust to produce a crisp, golden outer layer that helps keep the lamb juicy and flavorful. Cooking a whole rack also helps the meat stay tender as there's less chance of overcooking, plus it makes for a beautiful presentation.


Rack of lamb:



Special equipment:
a 6-quart air fryer
  1. For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
  2. Rub the lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate. 
  3. Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer. 
  4. For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch. 
  5. Preheat a 6-quart air fryer to 375 degrees F. Place the lamb in the basket fat-side up and set the garlic pouch next to it. Spray the top of the lamb with cooking spray. Air-fry the lamb until the crust is crisp and deep golden brown and meat is the desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.  
  6. Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside. 
  7. Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.