Lemon-Cumin Lamb Rack
A tender air-fried rack of lamb coated with a crisp sourdough breadcrumb crust flavoured with lemon, garlic and aromatic cumin.
Equipment
- Aluminium Foil
- Large mixing bowl
- shallow bowl
- Whisk
Ingredients
- 800 g rack of lamb
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- Finely grated zest of 1 lemon
- 1 large egg beaten
- 60 g dry sourdough breadcrumbs
- 2 garlic cloves finely grated
Instructions
- Preheat the air fryer to 180°C.
- Pat the rack of lamb dry and season it with salt and freshly ground black pepper.
- Set the seasoned lamb aside.
- Combine the breadcrumbs, garlic, cumin seeds, ground cumin, olive oil, lemon zest and a pinch of salt in a large mixing bowl.
- Beat the egg in a separate shallow bowl.
- Dip the rack of lamb into the beaten egg.
- Press the breadcrumb mixture firmly over the lamb to form an even crust.
- Place the coated rack of lamb in the air-fryer basket.
- Air-fry at 180°C for 25 minutes.
- Increase the temperature to 200°C.
- Cook for another 5 minutes, or until the crust is golden and the lamb reaches the desired doneness.
- Check that the thickest part reaches a minimum internal temperature of 63°C, followed by a 3-minute rest.
- Remove the lamb from the air fryer.
- Cover loosely with aluminium foil and rest for 10 minutes.
- Slice the rack between the bones and serve.
Notes & Wine Advice
Serving Suggestions
Serve the sliced lamb rack with roasted potatoes, green beans, asparagus or a fresh herb salad. Spoon any resting juices over the lamb immediately before serving.Recipe Notes
The original recipe contained incomplete temperature settings, so this version uses 180°C for the main cooking period and 200°C for the final browning. Cooking time can vary with the thickness of the rack and the air-fryer model. Check the internal temperature in the thickest part without touching the bone.Variations
Add chopped rosemary, parsley or mint to the breadcrumb coating. For a stronger citrus flavour, mix in additional lemon zest. Regular dry breadcrumbs can replace the sourdough breadcrumbs.Storage
Refrigerate cooled leftovers in an airtight container for up to three days. Reheat gently in the air fryer at 160°C until hot. The cooked lamb can be frozen for up to two months, although the breadcrumb coating may become less crisp.Wine Advice
A medium-bodied Syrah pairs well with the cumin, garlic and rich lamb. Pinot Noir is a lighter alternative that complements the lemon without overpowering it.Nutrition values
Serving: 200 lamb rack with crust | Calories: 520 kcal | Carbohydrates: 13 g | Protein: 37 g | Fat: 35 g | Saturated Fat: 14 g | Sodium: 390 mg | Sugar: 1 g