Rosemary & cheese crusted Lamb Rack

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I posted my marble potatoes in three ways earlier here.. Those delicious potatoes go delightfully well with my lamb rack. The reality vs expectation is real in this one. First, I have no sharp knife that can cut through the rib bones cleanly. My oven is a bit unreliable so I added some time using my airfryer. But tastewise, the chops are medium-well and tastes great with my easy rub marinade. 
       



1 kilo of lamb rack
Parmesan Cheese
Black pepper 
Himalayan salt
Dried Rosemary
2 limes, juiced

An hour before cooking, wash and dry the lamb rack. Score the fatty side. 
In a bowl, mix the spices. In another bowl, Squeeze out the lemon juice.
Arrange the lamb in a baking tin, rub the juice followed by the dry spices.
Marinate for at least an hour.  

Set the oven for 230C and preheat for 15 minutes. Put the lamb rack in the over and let cook for 15 minutes. Then turn the pan and let bake for another 15 minutes. I took it out and let rest for 10 minutes before serving.

I cut a total of eight (8) ribs (I sweated, thanks to my unreliable butcher's knife) and found that it is rare instead of medium well. (My oven's fault) I preheated my air fryer to its maximum of 220C for 15 minutes. I arranged around the pan the boiled marble potatoes and placed the pan inside the air fryer and let cook for 10 minutes before I tossed the chops and gave it another 10 minutes. I let it rest for 10 minutes before serving. It perfectly paired with potatoes which cooked again with the lamb drippings.   




My YouTube video on this dish is here.
My Instagram photos of this dish are here and here.
















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