This air fryer rack of lamb recipe is a quick and hassle free way to enjoy a whole rack of lamb that’s juicy on the inside with a crispy and flavorful crust.
Why You’ll Love This Recipe
- The hot air circulating in the air fryer creates a crispy exterior while keeping the inside nice and juicy.
- This air fryer rack of lamb is the easiest way to prepare a lamb rack and impress your guests for a special occasion or holiday.
Ingredients You’ll Need
- Oil: Use high-quality cooking oil to coat the lamb so it develops a nice crust as it cooks. I recommend using an oil with a high smoking point, like avocado, canola, or vegetable oil, to withstand the high temperature.
- Garlic: You only need two fresh garlic cloves, but measure with your heart.
- Spices: Season the lamb with a simple combination of dried thyme, garlic powder, kosher salt, and black pepper.
- Rack of Lamb: Cook a trimmed or frenched rack of lamb with a nice layer of fat on top (or marbling) to help flavor the meat and keep it moist as it cooks. I love it when there is a sale on Costco’s lamb. The package usually comes with two racks of lamb. I cook them in batches to feed my family with leftovers.
- Mint Chutney: Combine fresh mint leaves, cilantro, ginger, garlic, green chilies (like a jalapeño or serrano pepper), salt, ground cumin, chaat masala, and plain yogurt in a food processor for a flavor-packed and easy mint chutney.
Additions and Substitutions
- Replace the dried thyme with dried rosemary or oregano.
- Cover the lamb with Dijon mustard instead of oil. Like my mustard rib rub, coating the lamb with Dijon mustard can help tenderize the lamb and act as a binder for the simple spices.
How to Make Air Fryer Rack of Lamb
The full recipe with measurements is in the recipe card below.
Step 1: Combine olive oil, garlic, dried thyme, garlic powder, salt, and pepper in a small bowl. Pat the rack of lamb dry and coat it with the mixture. Set it aside to marinate for at least 30 minutes.
Step 2: Preheat the air fryer to 400℉ (204℃). Arrange the lamb rack in the air fryer basket and cook for 8-10 minutes. Flip and continue cooking for 8-10 minutes.
Step 3: Remove the lamb from the air fryer basket and let them rest on a cutting board for 5-10 minutes.
Step 4: Meanwhile, add the ingredients for the mint chutney to a food processor or small blender and process until smooth.
Step 5: Use a sharp knife to cut the lamb rack between the bones into individual lamb rib chops, and enjoy!
Expert Tips
- Remove the rack of lamb from the refrigerator 30 minutes before you are ready to cook. Bringing the lamb to room temperature leads to more even cooking.
- Pat the lamb dry with paper towels before coating it with oil and seasonings.
- If the whole rack of lamb ribs (consisting of 8 ribs) does not fit in your air fryer basket, split the lamb rack in half and cook in batches.
- Marinate the lamb for at least 30 minutes before cooking or up to 24 hours.
- Undercooked lamb is tough and chewy, whereas cooking the lamb rack too long causes it to dry out. The best way to know when the lamb is cooked is to use a meat thermometer to check the internal temperature of the rack of lamb.
- It’s important not to skip resting meat before serving, as this allows the juices to redistribute, resulting in a juicy and flavorful lamb.
Lamb Temperature Guide
The most reliable way to know when the lamb finishes cooking is to check the temperature by inserting the thermometer into the thickest part of the meat. The ideal temperature for a rack of lamb is 145°F (63°C).
| Temperature | |
| Medium-Rare | 130-135°F (54-57°C) The lamb will have a pink center and be browned on the outside. |
| Medium | 135-140°F (57-60°C) The lamb will be slightly pink in the middle with a browned exterior. |
| Medium-Well | 140-145°F (60-62°C) The lamb will have a warm pink center and be browned on the outside. |
| Well Done | 150-155°F (65-68°C) The lamb will have a browned middle and exterior. |
If you enjoy the meal, try one of these air fryer recipes!
Serving Suggestions
More Sauces for Lamb Ribs:
Side Dishes for Rack of Lamb:
- Garnish: Serve the air fryer rack of lamb with fresh herbs like mint, rosemary, or oregano.
- Salad: Sumac Cucumbers, Coban Salatasi, Sumac Onions, Malfouf Salad
- Potatoes: Air Fried Fingerling Potatoes, Roasted Potatoes, Baked Potatoes, Air Fryer Red Potatoes
What to do with the Leftovers
- Refrigerate: Store the leftover in an airtight container for 3-4 days.
- Freeze: Let the lamb chops cool completely and transfer them to a freezer-safe container or bag for storage. Air fryer rack of lamb will freeze for 2-3 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Warm leftover rack of lamb in the air fryer at 400℉ (204℃) for 2-3 minutes until warmed through.
Frequently Asked Questions
How do I choose a rack of lamb?
A 2-3 pound rack of lamb will fit in most air fryer baskets. Select a frenched rack of lamb that is trimmed of excess fat and cartilage.
How long to cook rack of lamb at 400 ℉ (204℃)?
The length of the cooking time depends on how you prefer your lamb to be cooked. The USDA recommends an internal temperature of 145°F (63°C) for an air fryer rack of lamb. I use an Instant Pot Vortex, and 16-20 minutes leads to a perfectly cooked lamb rack.
More Lamb Recipes:
Air Fryer Rack of Lamb
This air fryer rack of lamb recipe is a quick and easy way to enjoy a whole rack of lamb that's juicy on the inside with a crispy and flavorful crust.
Equipment
- 2 Small Bowls
Ingredients
For the Rack of Lamb:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2-3 pound rack of lamb, trimmed
For the Mint Chutney:
- 1 cup fresh mint leaves, loosely packed
- ½ cup fresh cilantro, loosely packed
- ¼ -inch fresh ginger, minced
- 1 clove garlic, minced
- 1 green chili, stemmed and roughly chopped, optional
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon chaat masala, optional
- 1 cup yogurt
Instructions
- Combine olive oil, garlic, dried thyme, garlic powder, salt, and pepper in a small bowl.
- Pat the rack of lamb dry and coat it with the mixture. Set it aside to marinate for at least 30 minutes.
- Preheat the air fryer to 400℉ (204℃). Arrange the lamb rack in the air fryer basket and cook for 8-10 minutes. Flip and continue cooking for 8-10 minutes.Tip: Use a meat thermometer to check the lamb's temperature for a more accurate cooking time.
- Remove the lamb from the air fryer basket and let them rest on a cutting board for 5-10 minutes.
- Meanwhile, add the ingredients for the mint chutney to a food processor or small blender and process until smooth.
- Use a sharp knife to cut the lamb rack between the bones into individual lamb rib chops, and enjoy!
Notes
Yields: 8 Lamb Ribs
Expert Tips:
- Remove the rack of lamb from the refrigerator 30 minutes before you are ready to cook. Bringing the lamb to room temperature leads to more even cooking.
- Pat the lamb dry with paper towels before coating it with oil and seasonings.
- If the whole rack of lamb ribs (consisting of 8 ribs) does not fit in your air fryer basket, split the lamb rack in half and cook in batches.
- Marinate the lamb for at least 30 minutes before cooking or up to 24 hours.
- Undercooked lamb is tough and chewy, whereas cooking the lamb rack too long causes it to dry out. The best way to know when the lamb is cooked is to use a meat thermometer to check the internal temperature of the rack of lamb.
- It’s important not to skip resting meat before serving, as this allows the juices to redistribute, resulting in a juicy and flavorful lamb.
- The most reliable way to know when the lamb finishes cooking is to check the temperature by inserting the thermometer into the thickest part of the meat. The ideal temperature for a rack of lamb is 145°F (63°C).
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 366 kcal | Carbohydrates: 3 g | Protein: 13 g | Fat: 33 g | Saturated Fat: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 15 g | Cholesterol: 67 mg | Sodium: 354 mg | Potassium: 258 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 363 IU | Vitamin C: 5 mg | Calcium: 71 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!