Prep the lamb: Pat the rack of lamb dry with paper towels. Trim excess surface fat or silverskin if needed. Season generously on all sides with salt and pepper. Let it sit at room temperature for 20–30 minutes to take the chill off for even cooking.

Make the herb crust: In a bowl, mix Dijon, olive oil, garlic, rosemary, thyme, parsley, lemon zest, and breadcrumbs. If you like a touch of heat or sweetness, add red pepper flakes or honey. Stir until it forms a moist, clumpy mixture that sticks together when pressed.

Coat the lamb: Brush or rub a thin layer of Dijon directly onto the lamb if you didn’t add it to the mixture. Press the herb-breadcrumb mixture firmly onto the meaty side and ends. You want a cohesive coating about 1/4 inch thick.

Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. Preheating helps the crust crisp quickly and prevents sticking.

Arrange in the basket: Place the rack bone side down, crust facing up. If your basket is small, you can slice the rack into two portions of 4–6 ribs each for better airflow.

Cook: Air fry at 380°F for 12–18 minutes, depending on size and preferred doneness. Start checking internal temperature at the 12-minute mark using an instant-read thermometer inserted into the thickest part away from the bone.

Target temperatures: For medium-rare, pull at 125–130°F (it will rise to 130–135°F while resting). For medium, pull at 135°F. Avoid going higher if you want a juicy result.

Rest: Transfer to a cutting board, tent loosely with foil, and rest for 8–10 minutes. This step is crucial for a tender, juicy rack.

Slice and serve: Use a sharp knife to slice between the bones into individual chops or double chops. Finish with a squeeze of lemon or a sprinkle of flaky salt for brightness.