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

Ingredient Substitutions and Variations

 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. 

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.

Serving Suggestions for Crusted Rack of Lamb

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.

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

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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.

If you’re a fan of fried chicken but want an easy, healthier option to make at home, look no further than my Air Fryer Fried Chicken Breast recipe. Using this technique, you can enjoy chicken breasts with a traditional crispy exterior and a moist, tender interior. Boneless, skinless breasts are breaded following the traditional technique – dipped in flour, egg, and then breadcrumbs – before air frying. In this recipe, additional ingredients are added to each portion of the breading process, subtly providing both depth of flavor and rich color to the chicken. But, the secret to its winning taste and texture (crunchy while still moist) lies in a unique ingredient that I add!

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

You Will Love This Buttermilk Fried Chicken Air Fryer Recipe!

What you Will Need to Make Fried Chicken Breast in Air Fryer

Here’s what you’ll need to create this mouthwatering chicken dish (details including quantities are in the recipe card below):

Tools

• Air Fryer
• 3 shallow bowls (for breading components)
• Large rimmed cookie sheet or half-sheet pan
• 1 whisk, 1 spoon, 1 sharp knife, kitchen tongs or spatula
• Measuring cups and spoons
• Instant Read Thermometer

Ingredients

• Nonstick cooking spray
• Chicken breasts, boneless and skinless
• All-purpose flour, preferably unbleached and organic
• Dried buttermilk powder
• Kosher salt
• Large egg
• Butter
• Worcestershire sauce
• Panko or homemade breadcrumbs
• Grated Parmesan cheese
• Old Bay Seasoning
• Paprika
• Garlic powder
• Dry mustard
• Black pepper
• Cayenne pepper

Fried Chicken Breasts in Air Fryer Recipe Substitutions

After numerous rounds of testing, I think that this mix of spices and other added ingredients is an excellent combination. However, as always, I encourage you to make this dish your own by adding/substituting other ingredients. So, try some onion powder, dried basil, parsley, chives, Italian seasoning, or tarragon. Maybe add Dijon mustard to the egg mixture. Just make sure to add dry ingredients to the flour or breadcrumbs, and wet ingredients to the egg.

How to Make Fried Chicken in Air Fryer

Here’s how to prepare these fried chicken breasts:

1. Prep chicken.
   Rinse the chicken breasts, pat dry, then butterfly and cut in half. You will have 6 pieces. Set aside.
2. Prep breading mixtures.
   In a shallow bowl, whisk together flour, 2 teaspoons buttermilk powder, and salt. In another shallow bowl, whisk together egg, melted butter, and Worcestershire sauce. In a third shallow bowl, stir together breadcrumbs, Parmesan cheese, remaining 1 teaspoon dried buttermilk powder, Old Bay seasoning, paprika, garlic powder, dry mustard, and pepper.
3. Bread chicken pieces; refrigerate.
   Working with one chicken piece at a time, dredge all sides in flour mixture, shaking off excess. Next, dip in butter mixture, coating all sides and letting excess drip off. Next, coat all sides with breadcrumb mixture, pressing down to make sure the crumbs stick to the chicken. Place breaded chicken on a large cookie sheet. Repeat process with the remaining chicken pieces, placing in a single layer on the cookie sheet. Refrigerate for at least 25 minutes.
4. Preheat air fryer to 390 degrees.
5. Fry chicken.
   Spray air fryer basket with nonstick cooking spray. Arrange breaded chicken pieces in a single layer (you may need to cook chicken in batches, depending on the size of the breasts and of your air fryer). Cook for 5 minutes. Carefully turn over and continue cooking for an additional 3 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer. Remove from fryer, place on a wire rack, and let rest at room temperature for 5 minutes before serving. (Note: cook times are based on an air fryer with a 1750 watt heating system.)

Can I make these Fried Chicken Breasts in a convection or regular oven?

Serving Air Fryer Fried Chicken Breast

Fried Chicken Breast Air Fryer Storage

If you have leftovers, allow them to cool to room temperature, then place in an airtight container and refrigerate; they will last up to 4 days. They can also be frozen for up to 2 months.

How to Reheat Fried Chicken in Air Fryer

To reheat refrigerated fried chicken, first bring to room temperature and preheat air fryer to 350 degrees. Place chicken in fryer basket a single layer and cook for around 3 to 5 minutes or until heated through. If frozen, increase cook time to 15 to 20 minutes, and flip chicken over after around 8 minutes.

Air Fryer Fried Chicken Breast

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If you’re a fan of fried chicken but want an easy, healthier option to make at home, look no further than my Air Fryer Fried Chicken Breast recipe. Using this technique, you can enjoy chicken breasts with a traditional crispy exterior and a moist, tender interior. Boneless, skinless breasts are breaded following the traditional technique – dipped in flour, egg, and then breadcrumbs – before air frying. In this recipe, additional ingredients are added to each portion of the breading process, subtly providing both depth of flavor and rich color to the chicken. But, the secret to its winning taste and texture (crunchy while still moist) lies in a unique ingredient that I add!

• Prep Time: 15 mins
• Refrigeration Time: 25 mins
• Cook Time: 8 mins
• Total Time: 48 minutes
• Yield: 6 breaded chicken breasts, serves 4 to 6

Ingredients

• 3 large boneless, skinless chicken breasts
• 1/4 cup all-purpose flour, preferably unbleached and organic
• 3 teaspoons dried buttermilk powder, divided use
• 1/2 teaspoon kosher salt
• 1 large egg, beaten
• 6 tablespoons butter, melted and cooled
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 cup panko or homemade breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

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Instructions

1. Rinse the chicken breasts, pat dry, then butterfly and cut in half. You will have 6 pieces. Set aside.
2. In a shallow bowl, whisk together flour, 2 teaspoons buttermilk powder, and salt. Set aside.
3. In another shallow bowl, whisk together egg, melted butter, and Worcestershire sauce.
4. In a third shallow bowl, stir together breadcrumbs, Parmesan cheese, remaining 1 teaspoon dried buttermilk powder, Old Bay seasoning, paprika, garlic powder, dry mustard and pepper.
5. Working with one chicken piece at a time, dredge all sides in flour mixture, shaking off excess. Next, dip in butter mixture, coating all sides and letting excess drip off. Next, coat all sides with breadcrumb mixture, pressing down to make sure the crumbs stick to the chicken. Place breaded chicken on a large cookie sheet. Repeat process with the remaining chicken pieces, placing in a single layer on the cookie sheet.
6. Refrigerate breaded chicken for at least 25 minutes.
7. Preheat air fryer to 390 degrees.
8. Spray air fryer basket with nonstick cooking spray. Arrange breaded chicken pieces in a single layer (you may need to cook chicken in batches, depending on the size of the breasts and of your air fryer). Cook for 5 minutes. (See Note below on cook times.)
9. Carefully turn over and continue cooking for an additional 3 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer.
10. Remove from fryer, place on a wire rack, and let rest at room temperature for 5 minutes before serving.

Notes

Note on cooking times: Cook times are based on an air fryer with a 1750 watt heating system, and 1/2 to 2/3-inch thick breasts after butterflying.

Gluten free variation: Use gluten-free flour and breadcrumbs.

• Author: Lee Clayton Roper
• Category: Quick and Easy
• Method: Air Fryer
• Cuisine: American

Nutrition

• Serving Size: 1 cutlet
• Calories: 372
• Sugar: 1.7 g
• Sodium: 354 mg
• Fat: 17.7 g
• Saturated Fat: 9 g
• Carbohydrates: 15.3 g
• Fiber: 1 g
• Protein: 35.9 g
• Cholesterol: 164 mg

The post Air Fryer Fried Chicken Breast appeared first on A Well Seasoned Kitchen.

This Veggie Fries Recipe is Better than Potato Fries

Let’s face it, the majority of the flavor in French fries doesn’t come from the potatoes, but from the oil they are fried in, the salt sprinkled on top and the dipping sauce. But these Veggie Fries are different. The natural flavors inherent in Portobello mushrooms and zucchini are only enhanced by the coating of sharp, nutty Parmesan cheese and herb-y Italian breadcrumbs. Enjoy multiple layers of flavor in every crunchy, earthy bite of these delicious fries!

Vegetables Fries Ingredients

Lemon-Garlic Aioli Ingredients

How to make Veggie Fries

1. Prep for breading veggies.
   Place flour in a shallow dish. In another shallow dish, whisk together egg and water. In a third shallow dish, stir together bread crumbs and Parmesan cheese. Set aside.
2. Prep mushrooms.
   Stem the mushrooms and scrape out dark gills on the inside (I like to use a grapefruit spoon). Cut off any rough edges around the rim. Slice into 1/2-inch wedges.
3. Prep zucchini.
   Slice off ends of zucchini, cut in half horizontally, and cut each half into 1/2-inch wedges.
4. Bread vegetables.
   Toss mushroom and zucchini wedges in the flour to coat evenly, shaking off excess. Next, coat in egg mixture, then roll in bread crumb mixture to coat.
5. Fry vegetables.
   In a large frying pan, pour oil to depth of around 1 inch and heat over medium-high heat. Fry veggie fries, in batches, until golden brown.
6. Drain and serve.
   Drain on paper towel and serve with Lamon-Garlic Aioli on the side.

Can I make Veggie Fries in an air fryer?

Yes, you can make these fries in an air fryer. They won’t come out quite as crunchy, but are still delicious. Preheat fryer to 400 degrees. Spray with oil or nonstick cooking spray. Place breaded veggies in a single row and spray again with oil. Cook for 6 minutes; use tongs to turn veggie sticks over and continue cooking until golden brown and crispy, around another 5 to 6 minutes. (You may need to cook in batches.)

How to make Lemon-Garlic Aioli

1. Whisk together ingredients.
   In a small mixing bowl, whisk together mayonnaise, parsley, garlic and lemon juice to make the aioli.
2. Refrigerate.
   Cover and refrigerate until ready to use (best if aioli sits for at least 30 minutes to allow the flavors to blend).

Fried Veggie Sticks Tips & Tricks

• You can use just all zucchini, all mushrooms, or a mixture with yellow squash as well.
• In addition to serving the Veggie Fries as a side dish, I have also made these delectable wedges ahead of time (see instructions in the Note below) and passed them as an appetizer at a cocktail party. Everyone loved them!
• I recommend letting the aioli sit for around an hour before serving – it’s gives the flavors a chance to blend. Any leftover is great on sandwiches or turkey burgers, too!

How to serve Vegetable Fries

These fries can be served either as an appetizer or a side dish. As an appetizer, place them on a round platter with the Aioli in a bowl in the center of the dish, and pass them as they are best eaten warm. As a side dish, serve them on a buffet, passed at the table (family style), or plated with the main course.

Vegetable French Fries Storage

The veggies can be breaded, covered and refrigerated for up to 2 hours before frying. Once fried, they can be held in a dish lined with paper towel, in a warming oven or very low temperature oven (200 degrees) for up to 1 hour.

If you have any leftover fries (I never have!), place them in a covered container in the refrigerator for up to 2 days. To reheat, spray a large skillet with oil or nonstick cooking spray and heat over medium-high heat. Add fries and cook, stirring often, until heated through.

More Easy Recipes You’ll Enjoy

• Ham and Cheese Spread
• Feta Mousse
• Tomatoes and Pesto with Goat Cheese Crostini
• Zesty Pimiento Cheese Spread
• Quick and Easy Sautéed Asparagus
• Cauliflower with Parmesan Cheese Sauce
• Corn and Prosciutto Salad
• Broccoli with Bacon

Veggies Fries Recipe with Garlic Aioli

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Crowd-pleasing Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Portobello mushroom and zucchini wedges are dusted with flour, dipped in egg, coated with a an Italian breadcrumb-Parmesan cheese mixture, then fried until crispy. Serve with tangy Lemon-Garlic Aioli.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 4 to 6 servings
• Diet: Vegetarian

Ingredients

Garlic Aioli

• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh garlic

Veggie Fries

• 1/4 cup all-purpose flour, preferably unbleached
• 1 large egg
• 1 tablespoon water
• 1/2 cup Italian bread crumbs
• 1/3 cup grated Parmesan cheese
• 4 large Portobello mushrooms
• 2 medium zucchini
• Vegetable oil

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Instructions

Garlic Aioli

1. In a small mixing bowl, whisk together mayonnaise, parsley, garlic and lemon juice to make the aioli.
2. Cover and refrigerate until ready to use (best if aioli sits for at least 30 minutes to allow the flavors to blend).

Veggie Fries

1. Place flour in a shallow dish.
2. In another shallow dish, whisk together egg and water.
3. In a third shallow dish, stir together bread crumbs and Parmesan cheese. Set aside.
4. Stem the mushrooms and scrape out dark gills on the inside (I like to use a grapefruit spoon). Cut off any rough edges around the rim. Slice into 1/2-inch wedges.
5. Slice off ends of zucchini, cut in half horizontally, and cut each half into 1/2-inch wedges.
6. Toss mushroom and zucchini wedges in the flour to coat evenly, shaking off excess. Coat in egg mixture, then roll in bread crumb mixture to coat.
7. In a large frying pan, pour oil to depth of around 1 inch and heat over medium-high heat. Fry veggie fries, in batches, until golden brown.
8. Drain on paper towel and serve with the Garlic Aioli on the side.

Notes

Make ahead: The veggies can be breaded, covered and refrigerated for up to 2 hours before frying. Once fried, they can be held in a dish lined with paper towel, in a warming oven or very low temperature oven for up to 1 hour.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: side dishes, appetizers
• Method: Frying
• Cuisine: American

The post Vegetable Fries with Lemon-Garlic Aioli appeared first on A Well Seasoned Kitchen.