Air Fryer Rack of Lamb
I absolutely love a good rack of lamb! It's usually something I only get when eating out to treat myself. I recently found a rack of lamb at Costco and purchased it for a nice COVID date night and I will now buy it every time I go to Costco! It was some of the best quality lamb I've ever had. Often times in restaurants I'm finding the lamb to have too much fat and I'm left feeling disappointed. One package from Costco is good for two people but it's so good I could eat one all on my own! I've now made this two times and I'm already looking forward to the next time.
The recipe is super easy and made in the air fryer. We have the Gourmia air fryer, also purchased from Costco and absolutely love it! All the recipe requires is a little bit of avocado oil or olive oil, garlic, Italian seasoning, salt and pepper. The garlic I use is the jarred stuff. I have the large container from Costco and I use it for anything an everything. Fresh garlic is great but but this is very convenient. It crisps up so nicely after cooking in the air fryer I end up licking my fingers after I eat to get every last bit.
Your meat thermometer comes in handy for this recipe. It's always a good idea to check the center of your meat for the temperature. 140 degrees is what you want for medium, mine was about 147 and was perfect and medium-well. Make sure to let it sit under foil for 10 minutes before serving so the juices set in the middle.
For serving, try serving over homemade hummus.
Tell me you didn't lick your fingers?
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- 1 rack of lamb
- 1/2 tsp jarred garlic
- 2/4 tsp Italian seasoning
- salt and pepper
- olive oil
Lightly oil the meaty side of the rack of lamb
Rub on the jarred garlic, then the Italian seasoning.
Salt and pepper to taste.
Preheat air fryer to 365 and cook for 15-20 minutes, meaty side up.
Check internal temp of the lamb at 15 minutes. 140 degrees is medium.
Mine was cooked 20 minutes and a perfect 147 degree internal temperature, medium-wellWhen cooked to your liking, remove the lamb from the basket with tongs and put on a plate. Cover with foil for 10 minutes to let the juices rest before cutting and serving.