Air Fryer Reference
Rack of Lamb
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 18 min
- One 8-rib rack (about 1.5 lb)
- Flip at
- 9 min
- flip once
- Internal temp
- 130 °F
- 54 °C
Doneness
Pull at 130 °F (54 °C) for medium-rare — the crust should be browned and herb-flecked with a rosy interior when sliced. The temperature rises a few degrees during the rest.
Oil & seasoning
Brush lightly with oil to help the Dijon-and-herb crust adhere.
Season with: Dijon mustard, garlic, fresh rosemary, kosher salt, black pepper.
Watch out for
- Wrap the frenched bone tips in foil to keep them from charring.
- Pull at 130 °F and rest 10 minutes before carving between the bones.
- Salt at least 30 minutes ahead so the seasoning works into the meat.
- Lamb overcooks fast — check the thermometer early.