Ingredients
Method
- Pat dry the lamb rack and remove silver skin if needed.
- Cut lamb rack in half if needed to fit your air fryer and lightly spray with oil.
- Combine parmesan cheese, Dijon mustard, olive oil, Worcestershire sauce, minced garlic, fresh herbs, salt, and pepper in a bowl.
- Coat the rack of lamb generously with the parmesan crust mixture, pressing it firmly.
- Place a perforated parchment sheet or silicone mat in the air fryer basket and spray with oil. Place rack of lamb bone-side down.
- Air Fry at 380°F (190°C) for 8 minutes.
- Carefully flip the lamb rack, being gentle to avoid breaking the crust.
- Air Fry for another 6-10 minutes, or until internal temperature reaches 125°F (52°C) for medium-rare.
Notes
- For best results, ensure the lamb is patted thoroughly dry before applying the crust.
- Use an instant-read thermometer to check for your desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
- Let the lamb rest for 5 minutes after cooking before slicing to allow juices to redistribute. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use an instant-read thermometer to check for your desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.
- Let the lamb rest for 5 minutes after cooking before slicing to allow juices to redistribute. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
