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.
Servings: 4 servings (2 chops each)
Calories: 559kcal
Ingredients
- 1 rack of American lamb 8 ribs, frenched (trimmed of fat and membrane), chine bone removed, at room temperature
- 2 tablespoons Dijon mustard
- Kosher salt
- Fresh ground pepper
- 1/2 cup Panko breadcrumbs
- lemon zest
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh Italian chopped, flat-leaf parsley
- 2 tablespoons extra virgin olive oil
Instructions
Breading Rack of Lamb
- 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.
- Place lamb on a cookie sheet, bone side down, and brush top (fat side) with mustard. Season with salt and pepper.
- 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
- Preheat grill to high.
- 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.
- 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
- Preheat oven to 425 degrees.
- 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.
- 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
- Preheat a 5 to 6-quart air fryer to 375 degrees.
- 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.
- 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.
Notes
Make ahead: Lamb can be breaded earlier in the day, covered and refrigerated. Remove from the refrigerator 30 to 45 minutes before cooking to bring to room temperature.
Tips:
- Measure the inside of your air fryer basket to determine what size rack will fit.
- Use good quality lamb, and US raised. It will be milder and less gamey tasting, with larger chops.
- This recipe is for 1 American rack of around 8 bones which will feed 4. If using a lamb rack from New Zealand or Australia it will be smaller, serve fewer, and cook faster.
- If doubling the recipe, I recommend grilling or roasting (vs air frying) as you can cook multiple racks at the same time.
- Use homemade or panko breadcrumbs; more finely ground crumbs will result in a less desirable texture and flavor.
Nutrition
Calories: 559kcal | Carbohydrates: 6g | Protein: 19g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 94mg | Sodium: 208mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg