Ingredients
Equipment
Method
Make the Herb Marinade:
- In a small bowl, combine the marinade ingredients¼ cup olive oil, 6 cloves minced garlic, 4 sprigs of rosemary, 7 sprigs of thyme, 2 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon salt, 1 teaspoon black pepper
Marinate the Lamb:
- Place the rack of lamb in a large bowl or resealable plastic bag.
- Pour the herb marinade over the lamb, ensuring it coats all sides evenly.
- Let the lamb marinate for at least 30 minutes at room temperature, or preferably refrigerate it for 1-2 hours for better flavor. Overnight is best.
Air Fry the Lamb:
- Preheat your air fryer to 375°F (190°C).
- Remove the lamb from the fridge and let it come to room temperature for about 15 minutes.
- Place the marinated rack of lamb on the air fryer rack or in the air fryer basket, fatty side up.
Cooking:
- Air fry the rack of lamb at 375°F (190°C) for 18-22 minutes for medium-rare, or adjust the time according to your desired level of doneness.
- Remember to check the internal temperature using a meat thermometer. Take it out at 125°F - it will keep cooking while resting.
- For medium-rare, the internal temperature should reach 135°F (57°C), and for medium, it should be around 145°F (63°C).
Rest and Serve:
- Remove the cooked lamb. Cover it with aluminum foil and let it rest for 5 minutes.
- Slice the rack of lamb into individual chops and serve hot with mint jelly on the side.
- Serve and enjoy!
Notes
- Marinate for a minimum of 1 hour for best results. Overnight is best.
- Use an instant meat thermometer to avoid overcooking the lamb.
- Get mint jelly! Trust me on this. Lamb and mint are best friends.