Air-Fried Lamb + Old Flame: A Fiery Fusion with Zero Fuss

We all have that one flavour that lingers in memory. The one that delivers heat, depth, and comfort in a single bite. That’s what Old Flame is — a bold, heritage-inspired chili sauce that brings the fire without the fuss.

Now imagine pairing that fire with a succulent, air-fried rack of lamb — crisp on the outside, juicy within, and kissed with savoury Chinese-style aromatics.

This is what happens when you take a timeless flavour and pair it with the precision of modern cooking: maximum satisfaction, minimum mess.

🔥 Why Old Flame Works So Well with Lamb

Lamb is fatty, flavourful, and rich — which means it needs a sharp, punchy contrast.
Old Flame brings the heat of red chilies, the tang of vinegar, and the umami of garlic and soy. It cuts through the richness of the lamb and makes each bite feel alive.

Even better? It clings. That thick, spoonable texture holds onto lamb like it was made for it — and honestly, it kind of was.

🍖 Air-Fried Rack of Lamb (Overnight Marinade)

Ingredients:

• 1 rack of lamb (Frenched, 6–8 ribs)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp neutral oil (canola or sunflower)
• 4 cloves garlic, minced
• 1 tsp five spice or cumin
• Zest of 1 lemon or orange
• Salt and black pepper to taste

Instructions:

1. Marinate Overnight: Combine marinade ingredients. Rub over lamb, cover, and refrigerate overnight.
2. Bring to Room Temp: Let it sit out for 30 minutes before cooking.
3. Preheat Air Fryer: Set to 200°C (390°F).
4. Cook:
• Place lamb in the air fryer basket, fat side up.
  Cook for 15–18 minutes for medium-rare (internal temp: 57°C / 135°F), flipping halfway through if needed.
5. Rest: Let the lamb rest for 8–10 minutes before slicing.

🔥 Serving It with Old Flame

Once sliced, plate up the lamb and spoon over Old Flame — or serve it on the side as a dip. The contrast is electric: the charred richness of the lamb meets the chili padi heat and savoury kick of this concentrated sauce.

Want to level it up?
Mix Old Flame with a little soy sauce and sesame paste to create a spicy-savoury drizzle — perfect for pouring over lamb, rice, or roasted veggies.

Final Thoughts

Who says you need a charcoal grill to get bold, smoky flavour?
With an air fryer and a jar of Old Flame, you can bring serious heat and heritage straight to your dinner table — no oil splatters, no guesswork.

This is Chinese chilli sauce meets Western lamb, cooked with modern ease and eaten with your hands (because it’s that good).

So go ahead — rediscover your Old Flame. One rib at a time.