Lamb Burgers

Kick off your grilling season with these easy lamb burgers! Featuring ground lamb and loaded with aromatics, they turn out ridiculously juicy and tender. Love grilling some burgers? Try my healthy burgers, ground chicken burgers, shrimp burgers, and bi…

lamb burgers recipe.Kick off your grilling season with these easy lamb burgers! Featuring ground lamb and loaded with aromatics, they turn out ridiculously juicy and tender. Love grilling some burgers? Try my healthy burgers, ground chicken burgers, shrimp burgers, and bison burgers next. My family might be out of the norm, but my lamb burger recipe is…

Lamb Ribs

These slow-roasted sticky lamb ribs are coated with a sweet and savory glaze and yield juicy and succulent meat every time. Grill, smoker, and air fryer options included. Want more tasty lamb recipes? Try my lamb burgers, lamb lollipops, lamb kabobs, a…

lamb ribs recipe.These slow-roasted sticky lamb ribs are coated with a sweet and savory glaze and yield juicy and succulent meat every time. Grill, smoker, and air fryer options included. Want more tasty lamb recipes? Try my lamb burgers, lamb lollipops, lamb kabobs, and lamb meatballs next. As much as I love beef ribs or pork ribs,…

Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled

Add a touch of elegance to your next gathering by serving mouthwatering Crusted Rack of Lamb. Tender, juicy, lamb coated with Dijon mustard and topped with a lemon-herb breadcrumb crust, this impressive main dish is surprisingly easy to prepare. And, you have your choice of method – in an air fryer, oven-roasted, or grilled. Here…

The post Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled appeared first on A Well Seasoned Kitchen.

Add a touch of elegance to your next gathering by serving mouthwatering Crusted Rack of Lamb. Tender, juicy, lamb coated with Dijon mustard and topped with a lemon-herb breadcrumb crust, this impressive main dish is surprisingly easy to prepare. And, you have your choice of method – in an air fryer, oven-roasted, or grilled. Here you’ll find detailed instructions for each cooking technique, as well as my tips on what type of lamb to buy, how to prep it properly, and more.

White platter holding individual chops from Crusted Rack of Lamb, showing crust detail
Table of Contents
  1. Why Choose Rack of Lamb?
  2. How to Prepare Rack of Lamb
  3. Dijon Herb Crumb Crust for Rack of Lamb
  4. Rack of Lamb Herb Crust Ingredients
  5.  How to Bread Rack of Lamb
  6. How to Cook Rack of Lamb in an Air Fryer
  7. Roasting Crusted Rack of Lamb in the Oven
  8. Grilling Crusted Rack of Lamb
  9. Tips for Achieving Perfect Crusted Rack of Lamb
  10. Serving Suggestions for Crusted Rack of Lamb
  11. Storage and Using Leftovers
  12. Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled

Why Choose Rack of Lamb?

A versatile cut of meat celebrated by chefs and home cooks for generations, rack of lamb offers several advantages:

  • It boasts an impressive presentation due to its beautiful bone-in structure, making it perfect for a special occasion.
  • Rack of lamb is renowned for its rich flavor and tender texture, guaranteeing a delightful and delicious dinner!
  • It’s a relatively quick-cooking cut of meat, allowing you to have this delectable dish on the table in under 40 minutes, regardless of your chosen cooking method.

How to Prepare Rack of Lamb

I always recommend using American-raised lamb, not lamb from New Zealand or Australia. An American rack will weigh more, have larger chops, more marbling, and a milder flavor (less likely to taste “gamey”). 
 
When selecting a rack of lamb, make sure it has been “frenched” – that is, all the fat and membrane on the bones, the large bits of fat below the meaty part of the chops, and the chine bone have all been removed. I would ask your butcher to do this for you if you can’t find already frenched racks. 

Dijon Herb Crumb Crust for Rack of Lamb

One of rack of lamb’s key advantages lies in its versatility; it can be prepared with a variety of marinades, rubs, and crusts, to suit your tastes. In fact, you’ll find two other delicious recipes for rack of lamb on this site with different crusts – Dijon mustard and garlic crusted Frenched Rack of Lamb (no breadcrumbs) and Rack of Lamb with a Nut Crust
 
For this easy recipe, I’m particularly fond of a flavorful Dijon-Herb Crumb Crust. This aromatic topping not only adds a delightful crunch and savory depth to the lamb but also complements its richness beautifully.

Rack of Lamb Herb Crust Ingredients

Six ingredients in Dijon-Herb Crumb Crust topping for Rack of lamb arranged on a cutting board. Labeled

Here’s what you’ll need to prepare this nice crust:

  • Dijon mustard
  • Kosher salt
  • Fresh ground pepper
  • Homemade or Panko breadcrumbs
  • Large lemon
  • Fresh rosemary
  • Fresh Italian (flat-leaf) parsley
  • Extra virgin olive oil – can substitute vegetable oil or canola oil

Ingredient Substitutions and Variations

You can modify the crust ingredients to fit your dietary needs or tastes. Here are a few ideas:

  • Use different fresh herbs, or add more – e.g., fresh thyme or mint
  • Add chopped garlic or garlic powder
  • Add grated Parmesan cheese
  • Add spices including paprika, cumin, coriander
  • Add chopped nuts – hazelnuts, almonds or pistachios

 How to Bread Rack of Lamb

  1. Bring rack of lamb to room temperature (out of the refrigerator for around 30 to 45 minutes).
  2. Rinse, dry, and trim rack as needed.
    Rinse the lamb rack under cold running water and pat dry with paper towel. Using a sharp knife, trim the rack of any excess fat. The sheet of fat on top of the lamb meat (called the “fat cap”) should be no more than 1/8-inch thick, to reduce greasiness.
  3. Coat lamb with mustard; season.
    Place lamb on a cookie sheet, bone side down, and brush the top (fat side) with mustard. Season with salt and pepper. 
  4. Mix crumb topping; press onto mustard coating.
    In a small bowl, using your fingers combine the breadcrumbs, lemon zest, rosemary, and parsley. Mix in olive oil. Press mixture onto Dijon mustard on lamb. 
White platter holding individual chops from Crusted Rack of Lamb, with rosemary sprigs on edges

How to Cook Rack of Lamb in an Air Fryer

  1. Preheat a 5 to 6-quart air fryer to 375 degrees fahrenheit.
  2. Add lamb; cook.
    Place the prepared lamb rack directly in the basket, breaded-side up. Cook the lamb for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
  3. Remove to cutting board; let rest; carve and serve.
    Carefully remove the lamb from the air fryer and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Roasting Crusted Rack of Lamb in the Oven

  1. Preheat oven to 425 degrees.
  2. Add lamb; cook.
    When hot, place the cookie sheet holding the prepared lamb in the oven and roast for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
  3. Remove to cutting board; let rest; carve and serve.
    Carefully remove the lamb from the oven and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Grilling Crusted Rack of Lamb

  1. Preheat grill to high. 
  2. Reduce heat; add lamb; cook.
    Once the grill is hot, reduce heat to medium-high and place prepared the lamb directly on the grill grate, breaded side up. Cook, covered, for around 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
  3. Remove to cutting board; let rest; carve and serve.
    Carefully remove the lamb from the grill and place on a cutting board. Tent with aluminum foil and let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Tips for Achieving Perfect Crusted Rack of Lamb

Here are my tips for ensuring this lamb rack recipe comes out perfectly every time:

  1. Use American-raised lamb, for better flavor and size. If you have to use lamb from New Zealand or Australia, note that it’s smaller and therefore will cook faster.
  2. Opt for homemade or panko breadcrumbs. More finely ground crumbs will result in a less desirable texture and flavor.
  3. Trim the fat off the top to no more than 1/8-inch thick, to minimize greasiness.
  4. Don’t overcook. Lamb is the most tender and flavorful if cooked medium to medium-rare. Because appliances differ in temperature accuracy, start checking the temperature of the lamb with an instant-read thermometer 5 minutes before the recipe cook times. And, it’s important to correctly measure the internal temperature of the rack of lamb; make sure you insert the thermometer into the thickest part of the meat, and not touching a bone.
  5. Let rest before carving. The lamb will continue cooking after you take it out of the oven. In addition, as it rests it redistributes the juices throughout the meat.
  6. If air frying, measure the inside of the basket to confirm that a whole rack of lamb will fit in a single layer without touching the sides.
  7. If doubling the recipe and cooking two racks of lamb, I recommend grilling or roasting (vs air frying) as you can cook multiple racks at the same time

Serving Suggestions for Crusted Rack of Lamb

Rack of lamb is a show-stopping dish that deserves to be served with complementary sides. Here are a few suggestions:

In addition, you could add my favorite Mint Sauce as well.

Storage and Using Leftovers

If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Leftover lamb is delicious in our Lamb Curry as well as in sandwiches, with mayonnaise, lettuce and sliced tomato.

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White platter holding individual chops from Crusted Rack of Lamb, showing crust detail

Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled

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Add a touch of elegance to your next gathering by serving mouthwatering  Crusted Rack of Lamb. Tender, juicy, lamb coated with Dijon mustard and topped with a lemon-herb breadcrumb crust, this impressive main dish is surprisingly easy to prepare. And, you have your choice of method – in an air fryer, oven-roasted, or grilled.

  • Prep Time: 5 minutes
  • Resting Tie: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (2 chops each)

Ingredients

  • 1 rack of American lamb (8 ribs), frenched (trimmed of fat and membrane), chine bone removed, at room temperature
  • 2 tablespoons Dijon mustard
  • Kosher salt
  • Fresh ground pepper
  • 1/2 cup homemade or Panko breadcrumbs
  • Zest from 1/2 large lemon
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons extra virgin olive oil

Instructions

Breading Rack of Lamb

  1. Using a sharp knife, trim lamb the rack of any excess fat. The sheet of fat on the top should be no more than 1/8-inch thick.
  2. Place lamb on a cookie sheet, bone side down, and brush top (fat side) with mustard. Season with salt and pepper.
  3. In a small mixing bowl, using your fingers combine the breadcrumbs, lemon zest, rosemary, and parsley. Mix in olive oil. Press mixture onto Dijon mustard on lamb.

Grilled Rack of Lamb

  1. Preheat grill to high.
  2. Once the grill is hot, reduce heat to medium-high and place prepared the lamb directly on the grill grate, breaded side up. Cook, covered, for around 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
  3. Carefully remove the lamb from the grill and place on a cutting board. Let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Roasted Rack of Lamb

  1. Preheat oven to 425 degrees.
  2. When hot, place the cookie sheet holding the prepared lamb in the oven and roast for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
  3. Carefully remove the lamb from the oven and place on a cutting board. Let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Air Fryer Rack of Lamb

  1. Preheat a 5 to 6-quart air fryer to 375 degrees.
  2. Place the prepared lamb rack directly in the basket, breaded-side up. Air-fry the lamb for about 20 minutes or until the breadcrumb coating is nicely browned and the lamb reaches your desired internal temperature on an instant-read thermometer inserted in the middle of the rack, not next to a bone. I recommend 135 degrees which will be medium-rare to medium.
  3. Carefully remove the lamb from the air fryer and place on a cutting board. Let rest for 10 minutes before carefully cutting between each rib to separate and serve. Some of the breadcrumbs may fall off; simply press them back onto the side of the lamb.

Notes

Make ahead: Lamb can be breaded earlier in the day, covered and refrigerated. Remove from the refrigerator 30 to 45 minutes before cooking to bring to room temperature.

Tips:

  • Measure the inside of your air fryer basket to determine what size rack will fit.
  • Use good quality lamb, and US raised. It will be milder and less gamey tasting, with larger chops.
  • This recipe is for 1 American rack of around 8 bones which will feed 4. If using a lamb rack from New Zealand or Australia it will be smaller, serve fewer, and cook faster.
  • If doubling the recipe, I recommend grilling or roasting (vs air frying) as you can cook multiple racks at the same time.
  • Use homemade or panko breadcrumbs; more finely ground crumbs will result in a less desirable texture and flavor.

 

  • Author: Lee Clayton Roper
  • Category: main dish
  • Method: air fryer, roast, grill
  • Cuisine: American

The post Crusted Rack of Lamb 3 Ways – Air Fryer, Roasted, or Grilled appeared first on A Well Seasoned Kitchen.

Garlic Butter Lamb Chops

We are both big fans of lamb, and our Garlic Butter Lamb Chops recipe is one of our favorite ways to enjoy them! Not only do we love the flavor, but we love how simple and quick they are to prepare! We love serving them over mashed potatoes with a side of roasted or sautéed vegetables! How to Make Garlic Butter Lamb Chops Ingredients Process Which Cut of Lamb Chops To Use We use rib…

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The post Garlic Butter Lamb Chops appeared first on Spoon Fork Bacon.

Garlic Butter Lamb Chops on a platter with a stack of plated next to it.

We are both big fans of lamb, and our Garlic Butter Lamb Chops recipe is one of our favorite ways to enjoy them! Not only do we love the flavor, but we love how simple and quick they are to prepare! We love serving them over mashed potatoes with a side of roasted or sautéed vegetables!

How to Make Garlic Butter Lamb Chops

Ingredients

Lamb chops on a cutting board with rub ingredients around them.

Process

  1. Place some oil, rosemary, thyme, cumin, salt, and pepper in a small bowl.
  2. Whisk together.
Lamb chop rub ingredients in a bowl ready to be mixed.
Lamb chop rub in a glass bowl.
  1. Place lamb chops in a baking dish and drizzle with herb mixture. Toss together until chops are evenly coated. Cover and refrigerate.
  2. Remove chops from refrigerator and allow them to sit out at room temp for several minutes. Place a large skillet over medium-high heat and add remaining oil. Add some minced garlic clove and sauté.
Garlic Butter Lamb Chop in a baking dish marinating.
Garlic butter to be served with lamb chops.
  1. Add lamb chops into skillet and sear (this can be done in 2 batches, if needed). Flip each chop and continue to sear. Lower heat to medium and continue to cook until internal temperature reads 135˚F for medium doneness. Remove chops from skillet and transfer to a warm plate. As chops rest, clean out skillet and return to stovetop. Melt butter over medium heat. Add remaining garlic and sauté for a couple minutes, until garlic has toasted. Place chops back into skillet and spoon butter over chops. Remove from heat.
A close up on freshly seared lamb chops so you can see the sear.
  1. Transfer chops to a serving platter and drizzle with more garlic butter. Top lamb chops with fresh thyme and serve.
Garlic butter lamb chops recipe on a platter with plates next to it.

Which Cut of Lamb Chops To Use

We use rib chops (from a rack) for our garlic butter lamb chops recipe. We like using this cut for this recipe because they cook up quickly, they’re easy to work with and they’re easy to eat as well (as the bone is thin, long and only along the edge of the chops). You can use any of the chop cuts for this recipe though based on preference! The other lamb chop cuts are:

  • Loin Chops – sometimes called T-Bone chops for the t-bone shaped bone, loin chops are also tender, delicious and easy to prepare. If using loin chops, add an additional few minutes of cooking time, since they’re thicker cuts of lamb.
  • Shoulder Chops – are more economical, but with a greater amount of connective tissue making it better suited for low and slow braising. These lamb chops can still be pan seared and enjoyed like a steak, but we recommend marinating them with some sort of acid (like adding some red wine vinegar or fresh lemon juice to the other marinade ingredients) to help break down some of the connective tissue and tenderize the lamb.
  • Sirloin Chops – are less readily available in grocery store on their own, and are often sold as part of the lamb leg. It’s an inexpensive, tender and flavorful cut that cooks up quickly and can be enjoyed like a steak.

Lamb Doneness Temperatures

It’s important to remember that meat will continue to cook after it’s removed from the heat, so you want to remove the lamb chops from the heat about 5 to 7 degrees before the desired doneness.

  • Rare: 120˚F
  • Medium-Rare: 125˚F
  • Medium: 135˚F
  • Medium-Well: 140˚F
  • Well Done: 145˚F

Serving Suggestions

We love pairing this recipe with a variety of different side dishes. Aside from a big hunk of bread (we use to sop up all the delicious garlic butter sauce), some of our favorite side dishes to serve with our lamb chop recipe are:

A platter of garlic butter lamb chops with a container on garlic butter next to them.

More Lamb Recipes You Will Love

Close up on a platter of garlic butter lamb chops with a container on garlic butter next to them.
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Garlic Butter Lamb Chops

These Garlic Butter Lamb Chops are marinated with simple ingredients that help the flavor of the lamb shine! We seared them stovetop to give them a delicious crispy exterior and to lock in all the juices and flavor. Finish them off with a drizzle of garlic butter!
Course dinner
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Inactive Time 1 hour 15 minutes
Total Time 1 hour 32 minutes
Servings 4 people
Calories 617kcal

Ingredients

  • 4 tbs extra virgin olive oil divided
  • 2 tsp minced rosemary
  • 2 tsp minced thyme plus more for garnish
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 New Zealand Grass Fed Lamb Chops (from 1 rack), cut into individual ribs
  • 4 tbsp unsalted butter divided
  • 4 garlic cloves minced and divided

Instructions

  • Place 3 tablespoons oil, rosemary, thyme, cumin, salt, and pepper in a small bowl and whisk together.
  • Place lamb chops in a baking dish and drizzle with herb mixture.
  • Toss together until chops are well and evenly coated.
  • Cover and refrigerate for 1 hour.
  • Remove chops from refrigerator and allow them to sit out at room temp for about 15 minutes.
  • Place a large skillet over medium-high heat and add remaining oil. Add 1 minced garlic clove and sauté for 30 seconds.
  • Add lamb chops into skillet and sear for about 3 minutes (this can be done in 2 batches, if needed).
  • Flip each chop and sear for 1 minute. Lower heat to medium and continue to cook for another 2 to 3 minutes for medium doneness (with an internal temperature of 130˚F after resting).
  • Remove chops from skillet and transfer to a warm plate.
  • As chops rest, clean out skillet and return to stovetop. Melt butter over medium heat. Add remaining garlic and sauté for 2 to 3 minutes, until toasted. Place chops baking into skillet and spoon butter over chops. Remove from heat.
  • Transfer chops to a serving platter and drizzle with more garlic butter.
  • Top chops with fresh thyme and serve.

Notes

Lamb Doneness Temperatures
It’s important to remember that meat will continue to cook after it’s removed from the heat, so you want to remove the lamb chops from the heat about 5 to 7 degrees before the desired doneness.
  • Rare: 120˚F
  • Medium-Rare: 125˚F
  • Medium: 135˚F
  • Medium-Well: 140˚F
  • Well Done: 145˚F

Nutrition

Calories: 617kcal | Carbohydrates: 2g | Protein: 46g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 180mg | Sodium: 748mg | Potassium: 620mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg

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Lamb Skewers ~ Kebabeh Sikhi

Marinated and grilled lamb skewers are subtly spiced and given a delicious char, making them the ultimate finger food. The intoxicating fragrance alone will make these a favorite.

Marinated and grilled lamb skewers are subtly spiced and given a delicious char, making them the ultimate finger food. The intoxicating fragrance alone will make these a favorite.