Air Fryer Rack of Lamb with Roasted Garlic Aioli: A Gourmet Delight in Less Time

Start by patting the rack of lamb dry with paper towels. Rub the lamb with olive oil, then season generously with salt and pepper. In a small bowl, mix the chopped rosemary, thyme, and minced garlic. Rub this herb mixture over the lamb, making sure it’s evenly coated.
Roast the garlic for aioli:

To make the roasted garlic aioli, preheat the oven to 400°F (200°C). Place the garlic cloves (still in their skins) on a piece of foil and drizzle with a little olive oil. Roast for 15-20 minutes, or until soft and golden. Once cooled, squeeze the garlic from its skins into a small bowl.
Prepare the aioli:

In a medium bowl, combine the roasted garlic, mayonnaise, sour cream, lemon juice, Dijon mustard, and salt and pepper. Mix until smooth and creamy. Set aside in the fridge until ready to serve.
Air fry the lamb:

Preheat the air fryer to 400°F (200°C). If your rack of lamb is large, cut it into smaller sections that will fit in your air fryer basket. Place the lamb into the air fryer basket, bone side down, and cook for 18-20 minutes for medium-rare, or 25-30 minutes for medium. The internal temperature should reach 125°F (51°C) for medium-rare or 135°F (57°C) for medium.
Optional breadcrumb crust:

For a crispy crust, you can brush the Dijon mustard onto the cooked lamb and then coat it with breadcrumbs. Return it to the air fryer for an additional 2-3 minutes until the breadcrumbs are golden brown and crispy.
Rest the lamb and serve:

Once the lamb is done, let it rest for 5-10 minutes before slicing between the bones into individual chops. Serve with the creamy roasted garlic aioli on the side for dipping.
Serving and Storage Tips: