Instructions
- Remove the lamb from the fridge 1½ hours before cooking to ensure it is at room temperature before placing in the oven. If the meat isn’t at room temperature before cooking, it won’t cook evenly.
- Brush all sides of the lamb with oil and Dijon mustard.
- Lightly season with kosher salt and freshly ground black pepper. Set aside until the basil crust/seasoning is ready.
- In the bowl of a food processor, fitted with the steel blade, pulse the basil, parsley, thyme, garlic, butter, salt, bread crumbs and Parmesan until the ingredients are evenly processed, about 6-8 times. Season to taste, and add more salt, pepper and/or Parmesan cheese, if needed.
- Preheat air fryer to 360°F / 180°C.
- Press the basil/parsley/thyme mixture into both sides of the lamb meat. Set the lamb aside a total of 1-1½ hours, at room temperature, before cooking.
- Place lamb rack in air fryer basket, and air fry for 15-20 minutes for medium done lamb.
- Check the temperature with a meat thermometer to ensure that it is cooked to your liking (medium-rare should be 145°F / 63°C). Cook for additional 3 minute intervals if you prefer it more well done.
- Remove lamb rack from air fryer, cover with kitchen foil and leave to rest for at least five minutes before serving.
- Serve with the Yogurt-Mint Sauce.
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