📝 About This Recipe
This sophisticated Rack of Lamb brings fine-dining luxury to your kitchen with the modern efficiency of the air fryer. By utilizing high-velocity hot air, we achieve a stunning, edge-to-edge medium-rare pink center and a deeply caramelized, herb-scented crust that rivals any traditional oven roast. Infused with fresh rosemary, thyme, and a hint of Dijon mustard, this dish is the ultimate centerpiece for a romantic dinner or a celebratory weekend feast.
🥗 Ingredients
The Lamb
- 1.5 pounds French-trimmed rack of lamb (8 bones, at room temperature)
- 1 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Olive oil (high smoke point preferred)
Herb Rub & Binder
- 2 tablespoons Dijon mustard (smooth or grainy)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 1/4 cup Panko breadcrumbs (for a light crunch)
- 1 teaspoon Lemon zest (from half a lemon)
Quick Pan Sauce (Optional)
- 1/2 cup Beef or lamb stock (low sodium)
- 1/4 cup Red wine (such as Cabernet or Syrah)
- 1 tablespoon Cold butter (cubed)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 30-45 minutes before cooking to take the chill off; this ensures even cooking throughout the meat.
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2
Pat the lamb rack thoroughly dry with paper towels. Removing surface moisture is critical for achieving a good sear in the air fryer.
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3
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure the basket is piping hot.
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4
In a small bowl, combine the Dijon mustard, minced garlic, chopped rosemary, thyme, and lemon zest to create a thick paste.
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5
Season the lamb generously on all sides with kosher salt and black pepper, then rub the olive oil over the entire surface.
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6
Brush the mustard-herb paste over the meaty side of the rack, coating it evenly. If using breadcrumbs, press them gently into the mustard paste now.
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7
Wrap the exposed bones with small strips of aluminum foil. This prevents them from charring and becoming brittle in the high-heat environment.
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8
Place the lamb in the air fryer basket, fat side up. If you have two small racks, ensure they are not overlapping to allow for proper airflow.
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9
Air fry at 400°F for 12 minutes. At this point, check the internal temperature with a meat thermometer.
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10
Continue cooking for another 3-8 minutes depending on your preferred doneness. Aim for 125°F for rare, 135°F for medium-rare, or 145°F for medium.
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11
While the lamb cooks, simmer the red wine and stock in a small saucepan over medium heat until reduced by half. Whisk in the cold butter at the very end for a glossy finish.
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12
Carefully remove the lamb from the air fryer and transfer to a cutting board. Tent loosely with foil and let it rest for 10 minutes.
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13
After resting, remove the foil from the bones and carve the rack into individual chops by slicing between the bones.
💡 Chef's Tips
Always use a meat thermometer; 2 minutes can be the difference between medium-rare and well-done in an air fryer. If the crust is browning too quickly, lower the temperature to 375°F for the final few minutes. Don't skip the resting period! It allows the juices to redistribute, ensuring the meat is tender and moist. For an extra clean look, use a damp paper towel to wipe any stray mustard off the bones before cooking. If you prefer a 'naked' rack, omit the breadcrumbs and just use the herb paste for a gluten-free option.
🍽️ Serving Suggestions
Serve alongside a creamy pea purée and roasted fingerling potatoes for a classic pairing. Pair with a bold red wine like a Bordeaux or a peppery Australian Shiraz. A side of honey-glazed heirloom carrots adds a lovely sweetness that cuts through the rich lamb fat. Drizzle the red wine reduction over the chops just before serving for a professional touch. Add a dollop of mint gremolata on the side for a bright, acidic contrast.