How to Air Fry Lamb Rack

Pat the rack dry and bring to room temperature 30 minutes before cooking. Rub the meat (not the bone) generously with olive oil, Dijon mustard, minced garlic, rosemary, salt, and pepper. For a herbed crust, press a mixture of panko, parsley, and garlic onto the mustard coating.

Place the rack bone-side down in the basket. Air fry at 400°F (205°C) for 20–25 minutes depending on thickness. Begin checking internal temperature at 18 minutes: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Wrap the exposed bone ends in small pieces of foil to prevent scorching. The bones char quickly in high-heat circulating air and can give a bitter flavor to the chops.

Rest for 8–10 minutes tented with foil. The temperature will rise 5–8°F during rest. Slice between each bone to separate into individual chops. Serve with roasted vegetables, mint jelly, or a red wine reduction.

What temperature for air fryer rack of lamb?

Air fry a rack of lamb at 400°F (205°C). The high heat sears the exterior quickly and renders the fat cap while cooking the lamb to a rosy medium. Target an internal temperature of 145°F for medium doneness.

How long to cook rack of lamb in air fryer?

Air fry a rack of lamb for 20–25 minutes at 400°F. For medium-rare, target 135°F internal and rest for 10 minutes (carryover cooking brings it to ~145°F). Bone-in racks with 8 ribs typically take about 22 minutes.

Tips for air fryer rack of lamb?

Apply a herb crust (garlic, rosemary, Dijon, breadcrumbs) and let it rest on the lamb for at least 30 minutes before cooking to adhere properly. Place bone-side down first for better browning of the meat. Rest the rack for 10 minutes after cooking before slicing between the bones.