Thursday 1 February 2018

Air Fried Miso Lamb Rack 空气炸锅味增羊排

I have been getting the undesirable flu since last night and I wanted to cook easy fuss free dinner as soon as possible. This Air Fried Miso Lamb Rack 空气炸锅味增羊排 is another quick-to-cook dish for our low carb low sugar dinner. I pre-marinated the rack of lamb early afternoon...then 25 mins including prep and air frying in the evening. Our comfort food for the rainy weather.

Main Ingredients :
  • 1 rack of lamb (approx 500 to 600 gm)

Marinade/Seasonings :
  • 1 tbsp dashi miso paste
  • 2 tbsp mirin (optional)

Method : 
  1. Cut rack of lamb to your desired size to fit into air fryer (my rack came in 7 chops, I had to cut into 4 chops on one side and 3 chops on the other side to fit into my air fryer). If your air fryer is petite in capacity, you may have to slice them into individual lamb chops for easy cooking. 
  2. Combine marinade/seasonings. Rub and massage thoroughly on all sides of the rack of lamb. Leave to refrigerate overnight or at least half a day in the same plate/tray.
  3. Bring rack of lamb back to room temperature when ready to cook. Arrange lamb of rack on a lined baking tray.
  4. Air fry at 250C (or highest temp of your air fryer) for 10 to 15 mins (subject to highest temp of your air fryer) or till it's nicely browned on the outside. 
  5. Adjust air fryer temperature to 160C for 10 to 15 mins (subject to size and thickness of meat).
  6. Use a meat thermometer to check internal temperature of lamb rack intermittently by inserting it to the centre of the meat. A perfect medium (firm & springy) is achieved once the centre reaches 65C to 70C internal temperature. If you prefer medium rare (soft & springy), then the desired internal temperature should be at the range of 60C to 65C. If you like it well-done (firm), then go for 75C.
  7. Remove from air fryer once you've achieved desired doneness, cover with foil (to retain moisture) and leave to rest for 10 minutes before carve and serve.


1. If the rack of lamb is of superior quality, there's really no necessity for too much complicated seasonings. I've kept it very simple so that the natural taste of the meat would prevail.

2. I used Dashi Miso instead of ordinary miso for the enhanced taste on the crust. It's really your own choice on which type of miso paste to use. 

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)