Prep the ribs: Pat the lamb ribs dry with paper towels. Trim large, loose pieces of surface fat for cleaner cooking and less smoke. Cut racks into sections that fit your air fryer basket.

Make the coriander salt: Add coriander seeds to a dry skillet over medium heat. Toast for 1–2 minutes until fragrant. Grind to a coarse powder in a spice grinder or mortar and pestle. Mix with kosher salt, black pepper, garlic powder, and smoked paprika.

Season the ribs: Drizzle the ribs with olive oil, then sprinkle generously with the coriander-salt mix on all sides. Add the lemon zest and lightly press it onto the meat. Let sit at room temperature for 15–20 minutes while you preheat.

Preheat the air fryer: Set to 320°F (160°C) for gentler cooking at first. Lightly spray or line the basket to reduce sticking.

First cook: Arrange ribs in a single layer, meat side up, with a little space between pieces. Air fry at 320°F for 18–22 minutes, flipping halfway. You’re looking for rendered fat and tender meat, not final browning yet.

Crisp and finish: Increase temperature to 400°F (200°C). Cook for 6–10 minutes more, flipping once, until edges are crisp and the surface is caramelized. Thicker ribs may need an extra couple of minutes.

Rest and brighten: Transfer ribs to a plate and rest for 5 minutes. Squeeze fresh lemon over the top and taste. Add a pinch more coriander salt if needed.

Serve: Garnish with chopped fresh coriander (cilantro) if you like, and pass extra lemon wedges at the table.