In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, balsamic vinegar, dijon, honey, salt, and black pepper. Mix well to combine.

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. 

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.

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).

 

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.

Garnish your juicy lamb chop with additional sprigs of fresh herbs if desired.

Serve and enjoy!