- 1 rack of lamb trimmed and frenched, not more than 7 inch wide and 7 inch length
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/3 cup finely chopped pistachios
- 2 tbsp panko breadcrumbs
- 1 tsp fresh rosemary finely chopped
- 2 tsp fresh thyme finely chopped
- 1 tbsp butter melted
- 1 tbsp dijon
Insert the spit into the rack on the meaty side of the ribs, right next to the bone. Use a pointed metal skewer to make an initial hole if needed. Thread the rotisserie forks from each side and tighten the screws to hold the rack firmly in place. Season the rack with salt and pepper.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 380 degrees and the time to 12 minutes, then touch START.
When the display indicates “Add Food” use the rotisserie fetch tool to lift the spit into the cooking chamber, using the red rotisserie release lever to secure the ends of the spit. Close the door and touch ROTATE.
Meanwhile, in a small bowl, combine pistachios, panko and herbs, then drizzle on butter and toss to distribute.
When the AirFry program is complete, remove the rack, brush the meaty side with the dijon and press the pistachio mixture firmly on all sides of the meat. Place the rack on a cooking tray, meaty side up.
Using the display panel, select AIRFRY, then adjust the temperature to 380 degrees and the time to 7 minutes, then touch START.
When the display indicates “Add Food” insert the cooking tray in the center position. When the display indicates “Turn Food,” do nothing.
When the AirFry program is complete, check to make sure the thickest portion of the meat reads at least 140 degrees, then remove the rack and let it rest for at least 10 minutes before slicing into individual chops and serving.