Breading Rack of Lamb

1. Using a sharp knife, trim lamb the rack of any excess fat. The sheet of fat on the top should be no more than 1/8-inch thick.
2. Place lamb on a cookie sheet, bone side down, and brush top (fat side) with mustard. Season with salt and pepper.
3. In a small mixing bowl, using your fingers combine the breadcrumbs, lemon zest, rosemary, and parsley. Mix in olive oil. Press mixture onto Dijon mustard on lamb.

Grilled Rack of Lamb

1. Preheat grill to high.
2. 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. Carefully remove the lamb from the grill and place on a cutting board. 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.

Roasted Rack of Lamb

1. Preheat oven to 425 degrees.
2. 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. Carefully remove the lamb from the oven and place on a cutting board. 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.

Air Fryer Rack of Lamb

1. Preheat a 5 to 6-quart air fryer to 375 degrees.
2. Place the prepared lamb rack directly in the basket, breaded-side up. Air-fry 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. Carefully remove the lamb from the air fryer and place on a cutting board. 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.