2 Bone French Racks of Lamb

Preheat oven to 400°F. Season thawed lamb as desired. Heat a large oven-safe skillet or frying pan over high heat. Add 1 tbsp of oil and heat until it shimmers. Place the racks of lamb, fat-side down, into the hot skillet. Sear them for 3-4 minutes until the fat starts to render and turns golden brown. Sear the opposite edge and the two meat sides for 2-3 minutes each.

Once seared, transfer the oven-safe skillet with the racks of lamb to the preheated oven. Bake for 5-7 minutes or until the internal temperature reaches the desired level of doneness (see internal temperature guide below). Remove the lamb racks from the oven and tent them loosely with foil. Let them rest for about 10 minutes. This allows the juices to redistribute and ensures a more tender and flavourful result.

Preheat air fryer to 360°F. Season thawed lamb as desired. Lightly oil the air fryer basket and add the racks of lamb, bone-side down. Air fry for 15-20 minutes or until the internal temperature reaches the desired level of doneness (see internal temperature guide below). Remove the lamb racks from the air fryer and tent them loosely with foil. Let them rest for about 10 minutes.

Your lamb racks will continue to cook and rise a further 5-10°F while resting in the foil. To accurately check the temperature, measure with a meat thermometer inserted into the thickest part of the meat. Below are the internal temperatures for lamb by doneness:

Medium-rare: 145°F
Medium: 160°F
Well done: 170°F

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.