Airfryer Rack of Lamb with Roasted Garlic Aioli

Ingredients:

Rack of lamb

• Rack of lamb on 8 bones, trimmed (600 - 700 g)
• 3 tbsp. l. olive oil
• 0.5 tbsp. grated parmesan
• 1/3 cup panko breadcrumbs
• 1 large clove of garlic, grated
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• Cooking spray
• Special equipment: air grill with a capacity of 6 liters.

Aioli

• 6 large cloves garlic (unpeeled)
• 2 tbsp. l. olive oil
• 0.5 cup mayonnaise
• 1 tsp. lemon zest + 2 tsp. freshly squeezed lemon juice
• 1.5 tsp Worcestershire sauce

Preparation:

1. Rack of lamb:
   
   Let the meat rest at room temperature for 30 minutes before cooking. Rub the rack of lamb on both sides with 1 tablespoon of olive oil, then sprinkle with 2 teaspoons of salt and freshly ground black pepper to taste. Set aside on a large plate.
2. In a large shallow bowl or pie dish, combine the Parmesan cheese, breadcrumbs, remaining 2 tablespoons olive oil, grated garlic, thyme, and rosemary. Place the lamb in the dish and press the mixture firmly into an even layer.
3. Aioli:
   
   Place unpeeled garlic cloves on a piece of foil, then add olive oil, a pinch of salt, and some freshly ground black pepper. Fold the edges of the foil up and seal the garlic in a pouch.
4. Preheat a 6-quart air fryer to 190°C. Spray the basket with cooking spray and place the lamb, fat side up, along with the bag of garlic.
5. Spray the surface of the lamb with cooking spray. Cook the rack of lamb in the air fryer until the crust is dark golden brown and crispy, and the desired doneness is reached: approximately 18 minutes for medium, 20 minutes for medium, and 22 minutes for well-done.
6. The garlic can be roasted for the same amount of time as the lamb. Transfer the rack of lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.
7. Meanwhile, carefully open the garlic bag. Squeeze the tender garlic cloves into a medium bowl and mash with the olive oil from the same bag until smooth. Stir in the mayonnaise, Worcestershire sauce, and lemon zest and juice. Season with salt and pepper to taste. Set aside.
8. Once the rack of lamb has rested, cut it into individual bone-in cutlets and serve hot with aioli.