Air Fryer Lamb Chops (Printable)
Succulent lamb chops seasoned with rosemary and garlic, cooked perfectly in an air fryer.
# What You'll Need:
→ Lamb
01 - 8 lamb rib chops, about 1-inch thick, trimmed of excess fat
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 teaspoons fresh rosemary, finely chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper
07 - Zest of ½ lemon
08 - 1 tablespoon fresh lemon juice
→ Garnish (optional)
09 - Fresh rosemary sprigs
10 - Lemon wedges
# How to Make It:
01 - In a small bowl, whisk together olive oil, chopped rosemary, minced garlic, kosher salt, black pepper, lemon zest, and lemon juice until thoroughly combined.
02 - Pat the lamb chops completely dry with paper towels. Place in a shallow dish or large zip-top bag and pour the marinade over, turning to ensure each chop is evenly coated.
03 - Let the lamb chops marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
04 - Preheat the air fryer to 400°F for 3 minutes to ensure proper cooking temperature.
05 - Place the lamb chops in a single layer in the air fryer basket, cooking in batches if necessary to avoid overcrowding. Air fry for 6 minutes.
06 - Flip each chop using tongs and cook for an additional 5 to 6 minutes until medium-rare (internal temperature reaches 135°F). Adjust cooking time according to preferred doneness.
07 - Transfer the lamb chops to a serving platter and let rest for 3 minutes to allow juices to redistribute throughout the meat.
08 - Garnish with fresh rosemary sprigs and serve with lemon wedges on the side if desired.
# Expert Advice:
01 -
- The air fryer creates this gorgeous crust while keeping the inside impossibly tender, exactly like a high-end steakhouse finish
- Everything comes together in under half an hour, but your dinner guests will think you spent all afternoon cooking
02 -
- I tried skipping the resting step once and the juices ran everywhere—those 3 minutes make the difference between decent and spectacular
- A meat thermometer takes all the guesswork out of doneness—135°F is your sweet spot for medium-rare
03 -
- Bring the lamb to room temperature before cooking—cold meat hits hot air and seizes up, becoming tough
- The marinade can be doubled and stored in the fridge for up to a week, making weeknight dinners even faster