Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled

Add a touch of elegance to your next gathering by serving mouthwatering Crusted Rack of Lamb. Tender, juicy, lamb coated with Dijon mustard and topped with a lemon-herb breadcrumb crust, this impressive main dish is surprisingly easy to prepare. And, you have your choice of method – in an air fryer, oven-roasted, or grilled. Here you’ll find detailed instructions for each cooking technique, as well as my tips on what type of lamb to buy, how to prep it properly, and more.

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Table of Contents

1. Why Choose Rack of Lamb?
2. How to Prepare Rack of Lamb
3. Dijon Herb Crumb Crust for Rack of Lamb
4. Rack of Lamb Herb Crust Ingredients
5.  How to Bread Rack of Lamb
6. How to Cook Rack of Lamb in an Air Fryer
7. Roasting Crusted Rack of Lamb in the Oven
8. Grilling Crusted Rack of Lamb
9. Tips for Achieving Perfect Crusted Rack of Lamb
10. Serving Suggestions for Crusted Rack of Lamb
11. Storage and Using Leftovers
12. Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled

Why Choose Rack of Lamb?

A versatile cut of meat celebrated by chefs and home cooks for generations, rack of lamb offers several advantages:

• It boasts an impressive presentation due to its beautiful bone-in structure, making it perfect for a special occasion.
• Rack of lamb is renowned for its rich flavor and tender texture, guaranteeing a delightful and delicious dinner!
• It’s a relatively quick-cooking cut of meat, allowing you to have this delectable dish on the table in under 40 minutes, regardless of your chosen cooking method.

How to Prepare Rack of Lamb

I always recommend using American-raised lamb, not lamb from New Zealand or Australia. An American rack will weigh more, have larger chops, more marbling, and a milder flavor (less likely to taste “gamey”). 
 
When selecting a rack of lamb, make sure it has been “frenched” – that is, all the fat and membrane on the bones, the large bits of fat below the meaty part of the chops, and the chine bone have all been removed. I would ask your butcher to do this for you if you can’t find already frenched racks. 

Dijon Herb Crumb Crust for Rack of Lamb

One of rack of lamb’s key advantages lies in its versatility; it can be prepared with a variety of marinades, rubs, and crusts, to suit your tastes. In fact, you’ll find two other delicious recipes for rack of lamb on this site with different crusts – Dijon mustard and garlic crusted Frenched Rack of Lamb (no breadcrumbs) and Rack of Lamb with a Nut Crust. 
 
For this easy recipe, I’m particularly fond of a flavorful Dijon-Herb Crumb Crust. This aromatic topping not only adds a delightful crunch and savory depth to the lamb but also complements its richness beautifully.

Rack of Lamb Herb Crust Ingredients

Here’s what you’ll need to prepare this nice crust:

• Dijon mustard
• Kosher salt
• Fresh ground pepper
• Homemade or Panko breadcrumbs
• Large lemon
• Fresh rosemary
• Fresh Italian (flat-leaf) parsley
• Extra virgin olive oil – can substitute vegetable oil or canola oil

Ingredient Substitutions and Variations

You can modify the crust ingredients to fit your dietary needs or tastes. Here are a few ideas:

• Use different fresh herbs, or add more – e.g., fresh thyme or mint
• Add chopped garlic or garlic powder
• Add grated Parmesan cheese
• Add spices including paprika, cumin, coriander
• Add chopped nuts – hazelnuts, almonds or pistachios

 How to Bread Rack of Lamb

1. Bring rack of lamb to room temperature (out of the refrigerator for around 30 to 45 minutes).
2. Rinse, dry, and trim rack as needed.
   Rinse the lamb rack under cold running water and pat dry with paper towel. Using a sharp knife, trim the rack of any excess fat. The sheet of fat on top of the lamb meat (called the “fat cap”) should be no more than 1/8-inch thick, to reduce greasiness.
3. Coat lamb with mustard; season.
   Place lamb on a cookie sheet, bone side down, and brush the top (fat side) with mustard. Season with salt and pepper. 
4. Mix crumb topping; press onto mustard coating.
   In a small bowl, using your fingers combine the breadcrumbs, lemon zest, rosemary, and parsley. Mix in olive oil. Press mixture onto Dijon mustard on lamb. 

How to Cook Rack of Lamb in an Air Fryer

1. Preheat a 5 to 6-quart air fryer to 375 degrees fahrenheit.
2. Add lamb; cook.
   Place the prepared lamb rack directly in the basket, breaded-side up. Cook the lamb for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Remove to cutting board; let rest; carve and serve.
   Carefully remove the lamb from the air fryer and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Roasting Crusted Rack of Lamb in the Oven

1. Preheat oven to 425 degrees.
2. Add lamb; cook.
   When hot, place the cookie sheet holding the prepared lamb in the oven and roast for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Remove to cutting board; let rest; carve and serve.
   Carefully remove the lamb from the oven and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Grilling Crusted Rack of Lamb

1. Preheat grill to high. 
2. Reduce heat; add lamb; cook.
   Once the grill is hot, reduce heat to medium-high and place prepared the lamb directly on the grill grate, breaded side up. Cook, covered, for around 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
3. Remove to cutting board; let rest; carve and serve.
   Carefully remove the lamb from the grill and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Serving Suggestions for Crusted Rack of Lamb

Rack of lamb is a show-stopping dish that deserves to be served with complementary sides. Here are a few suggestions:

• Twice Baked Potato Casserole
• Mashed Potatoes with Parsley and Chives
• Corn Pudding
• Prosciutto Wrapped Asparagus
• Asparagus Soufflé

In addition, you could add my favorite Mint Sauce as well.

Storage and Using Leftovers

If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Leftover lamb is delicious in our Lamb Curry as well as in sandwiches, with mayonnaise, lettuce and sliced tomato.

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