The next time you’re in need of an elegant and simple meal, look no further than your air fryer. We used it to cook a rack of lamb, first coating it with a Parmesan crust to produce a crisp, golden outer layer that helps keep the lamb juicy and flavorful. Cooking a whole rack also helps the meat stay tender as there’s less chance of overcooking, plus it makes for a beautiful presentation.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 8-rib rack of lamb, frenched (1 1/4 to 1 1/2 pounds)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1/3 cup panko breadcrumbs
- 1 large clove garlic, grated
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- Nonstick cooking spray, for the lamb
- 6 large cloves garlic (unpeeled)
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
Instructions
- For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
- Rub the lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
- Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
- For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
- Preheat a 6-quart air fryer to 375 degrees F. Place the lamb in the basket fat-side up and set the garlic pouch next to it. Spray the top of the lamb with cooking spray. Air-fry the lamb until the crust is crisp and deep golden brown and meat is the desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
- Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
- Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1149 |
| Total Fat | 110 g |
| Saturated Fat | 28 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 110 mg |
| Sodium | 635 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1149 |
| Total Fat | 110 g |
| Saturated Fat | 28 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 110 mg |
| Sodium | 635 mg |
Reviews
I have made this twice. The first time it was perfectly done to a medium temp. Last night however , it was a huge disappointment. My advice is to make sure your rack of lamb is on the smaller side. The one last night was right at 1 1/2 lbs. and even with adding an extra 5 minutes, the lamb was still cold and bloody in the middle after resting. I ended up having to put the individual chops in the microwave to make the somewhat edible. The crust and the aioli are perfect but so much depends on the thickness of the meat. The less actual meat there is on the bone, the better this recipe and the timing work.
This was easy, quick, and delicious! I used Kroger gluten-free plain breadcrumbs (I have gluten intolerance) and they worked beautifully. Lamb in the air fryer is brilliant!
Have a Cosori 5.6 qt. air fryer. Followed the recipe. Crust was heavenly. 18 min at 380* for medium rare. Have made this twice now. Fabulous!
I found the recipe very easy to follow. I was missing some of the ingredients such as fresh herbs. I substituted dried herbs (thyme and garlic). I used Romano rather than parmesan cheese. My air fryer is a Cuisinart-type. I don’t know from 6 quart-size. Any way, it tasted great! I did plan to reduce the time. I also lowered the temperature as time progressed. I roasted it for about 15”. I put some small, sliced crimini mushrooms in a pan, sauteed them. Added white wine vinegar, but I think balsamic would’ve been better.
Big hit! This is by far the best rack of lamb recipe to follow!!
Excellent. Timing is perfect. Used Penzeys Lamb seasoning rather than the herbs listed and less parmesan cheese.
absolutely amazing – entire family ripped through these lollipops like savages! I thought I had Panko bread crumbs when shopping but didn’t, ended up using Italian seasoned bread crumbs instead and were absolutely amazing. I’m sure either way would produce amazing results. 18 minutes, no longer.
Slow cooker recipe for chicken thighs
We have the Vortex pro airfryer with the rotisserie feature! I have cooked rack of lamb several times and it comes out beautifully every time! Love my airfryer! Rotisserie chicken comes out delicious and with crispy skin.