Air-Fried Rack Of Lamb: Quick, Crispy, And Delicious

Air fryers are a quick and easy way to cook a rack of lamb, locking in the juices and flavour while creating a nice crust. The dish is simple to prepare and results in a perfectly cooked piece of meat that is tender, juicy and falls off the bone. This guide will take you through the steps to make a rack of lamb in an air fryer, from preparation to serving suggestions.

Choosing the right rack of lamb

Type of Lamb:

Look for grass-fed lamb that has been humanely raised. Grass-fed lamb tends to have more flavour, and you want to ensure the meat is of good quality and comes from a reputable source.

Size of the Rack:

The size of the rack will depend on the size of your air fryer. A typical rack of lamb weighs around 2 pounds, but you may need to adjust this depending on the dimensions of your air fryer. Make sure the rack fits comfortably in your air fryer with some space around it for even cooking.

Frenched or Unfrenched:

A "Frenched" rack of lamb means that all the excess meat, fat, and cartilage have been removed from the bones. This gives the rack a cleaner look and can make it easier to cook and eat. However, some people prefer to leave the rack unfrenched, as it can result in more juicy and flavourful meat. Ultimately, it's a matter of personal preference.

Marbling and Fat Content:

Look for a rack of lamb with a good amount of marbling, which means it has a nice distribution of fat throughout the meat. This fat will help keep the meat moist and juicy during the cooking process. A well-trimmed rack of lamb should also have a nice layer of fat on top.

Freshness:

Whenever possible, choose fresh lamb over frozen. Fresh lamb will have a better texture and flavour, and you'll be able to judge its quality more easily. Look for lamb that is bright red in colour, with white fat. Avoid lamb that has a strong odour or discoloured meat, as this may indicate that it is not fresh.

Bone-In or Boneless:

While bone-in rack of lamb is the traditional choice, you can also find boneless options. Bone-in rack of lamb tends to have more flavour and is often considered more juicy. However, boneless rack of lamb can be easier to cook and serve. It's a matter of personal preference, but if you're looking for the classic experience, bone-in is the way to go.

When choosing a rack of lamb for your air fryer, consider the size, type, and freshness of the meat. Look for grass-fed, well-marbled lamb with a nice layer of fat. Opt for a Frenched rack if you prefer a cleaner presentation and easier carving. Don't forget to check that the rack fits comfortably in your air fryer for the best cooking results.

Preparing the lamb for cooking

Firstly, if your rack of lamb hasn't been prepped, you will need to cut away any excess fat from the tips of the bones and remove the silver skin from the bone side of the ribs. Scoring the fat by making a lattice of very shallow cuts is also an option, but be careful not to cut into the meat.

Next, it's time to season the lamb. Drizzle oil over the rack, starting with the bone side. Then, add your chosen seasonings. You can use a simple combination of salt and pepper, or get creative with garlic, onion powder, thyme, rosemary, or other herbs and spices of your choice. Don't be afraid to add a generous amount of seasoning to the fat side of the rack.

Once your lamb is seasoned, it's ready to be placed in the air fryer. If you want to cook sides with your lamb, such as potatoes or vegetables, you can place them on a separate rack below the lamb.

Seasoning the lamb

Firstly, ensure your lamb is at room temperature. Take it out of the fridge around 15-20 minutes before you plan to start cooking.

Next, pat the lamb dry using paper towels. This will help to remove any excess moisture, ensuring that the seasoning adheres well to the meat.

Now, it's time to drizzle or rub oil onto the lamb. You can use a variety of oils, such as avocado oil, olive oil, or other cooking oils with a neutral flavour and a high smoke point, like vegetable, corn, or canola oil. Make sure to coat the lamb generously, as this will help to create a crispy exterior when cooked.

After the lamb is coated in oil, it's time to add the seasonings. You can use a combination of salt, pepper, garlic powder, onion powder, thyme, and rosemary. Be generous with the seasonings, as this will enhance the flavour of the lamb. Don't be afraid to add more seasonings to the fatty side of the lamb than the bone side. You can also include fresh herbs like rosemary or thyme, or even dried versions of these herbs. Additionally, you can experiment with other herbs and spices such as oregano, sage, parsley, or garlic powder.

If you want to get creative, you can try a Parmesan crust. Combine grated Parmesan, panko breadcrumbs, olive oil, grated garlic, thyme, and rosemary. Firmly press this mixture onto the meat in an even layer. This will add a delicious crispness and golden colour to your lamb.

Once you've applied the seasonings, it's important to let the lamb marinate. Place it in the refrigerator and let it sit for at least one hour or up to 24 hours. This step will allow the flavours to truly penetrate the meat, resulting in a more flavourful dish.

Finally, when you're ready to cook, preheat your air fryer to around 400°F (200°C) for about 5 minutes, or until the air fryer is hot enough that you hear a sizzle when you place the lamb inside.

By following these steps and taking the time to properly season your rack of lamb, you'll end up with a delicious, flavourful dish that your guests will love!

Cooking the lamb

First, take the lamb out of the fridge and let it come to room temperature. This should take around 15-20 minutes. While you wait, you can prepare the seasoning by combining rosemary, thyme, and crushed garlic in a small bowl.

Next, preheat your air fryer to 400°F for about 5 minutes, or however long it takes you to prep the lamb. If your air fryer doesn't have a preheat setting, set it to air fry for 3-4 minutes.

While the air fryer preheats, remove the lamb from its packaging and pat it dry with a paper towel. Drizzle both sides of the lamb with olive oil and rub it into the meat with your hands. Then, season both sides of the lamb generously with salt and pepper before rubbing on the herb and garlic mixture.

Now it's time to cook the lamb! Place the lamb into the preheated air fryer, fat side up, and set the temperature to 380°F. For medium-rare lamb, cook for 15-16 minutes, or up to 18 minutes if you prefer your lamb a little more well done. Flip the lamb halfway through the cooking time.

To check if your lamb is done to your liking, use a meat thermometer to measure the internal temperature. For medium-rare lamb, the temperature should be 125-130°F, while medium-well lamb should be 140-145°F. If you prefer your lamb somewhere in between, aim for an internal temperature of 130-140°F.

Once the lamb has reached your desired level of doneness, remove it from the air fryer and cover it with aluminum foil. Let the lamb rest for at least 5 minutes, and up to 10 minutes, before cutting and serving. This resting time is crucial, as it allows the juices to redistribute, resulting in juicier and more flavorful lamb chops.

Resting the lamb

After removing the lamb from the air fryer, cover it with foil and leave it to rest for at least five minutes before serving. The meat's temperature will continue to rise a few degrees while it rests. This is an important step as it ensures the lamb is cooked to your desired level of doneness.

For example, if you are aiming for a medium-rare finish, the final temperature of the lamb should be 135°F (57°C) to 145°F (63°C). However, you can take the lamb out of the air fryer when it reaches 130°F (54°C) to 140°F (60°C) as the temperature will continue to rise while resting, reaching that perfect medium-rare range.

The resting time also depends on your desired level of doneness. For rare or medium-rare lamb, 5-10 minutes of resting time is sufficient. If you prefer your lamb medium, medium-well, or well-done, aim for a resting time of 10 minutes or more.

Use a meat thermometer to monitor the internal temperature of the lamb while it rests. This will help you achieve the perfect level of doneness and avoid overcooking or undercooking. Insert the thermometer into the thickest part of the meat to get an accurate reading.

Frequently asked questions