Air Fryer Lamb Chops (Printable)

Tender lamb chops accented with rosemary and garlic, cooked for a quick, flavorful meal.

# What You'll Need:

→ Lamb

01 - 8 lamb loin chops, 1 inch thick

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 4 garlic cloves, minced
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - Zest of 1 lemon

→ To Serve

08 - Lemon wedges
09 - Fresh rosemary sprigs

# How to Make It:

01 - Pat the lamb chops completely dry with paper towels to ensure proper searing.
02 - In a mixing bowl, whisk together olive oil, chopped rosemary, minced garlic, kosher salt, black pepper, and lemon zest until well combined.
03 - Rub the marinade mixture generously over both sides of each lamb chop. Allow to marinate at room temperature for 10 minutes, or refrigerate for up to 1 hour for deeper flavor penetration.
04 - Preheat the air fryer to 400°F for 3 minutes to ensure even cooking.
05 - Place the lamb chops in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook in batches if necessary to maintain proper air circulation.
06 - Air fry for 6 minutes to develop initial sear.
07 - Flip the lamb chops using tongs and cook for an additional 5 to 6 minutes for medium-rare, or until internal temperature reaches 135°F. Add 2 minutes per side for medium doneness.
08 - Transfer the lamb chops to a serving plate and cover loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute.
09 - Garnish with fresh lemon wedges and rosemary sprigs. Serve immediately while hot.

# Expert Advice:

01 -
  • The air fryer creates this gorgeous crust while keeping the inside ridiculously tender
  • From prep to plate in under 25 minutes but tastes like it took way more effort
  • The marinade does double duty as a flavor bomb and a fail-safe against dry meat
02 -
  • Overcrowding the air fryer basket leads to steaming instead of searing, so cook in batches if needed
  • A meat thermometer takes all the guesswork out, 135°F is your sweet spot for medium-rare
  • The lamb keeps cooking while it rests, so pull it a touch before your desired doneness
03 -
  • Let the chops come to room temperature for about 20 minutes before cooking, they'll sear more evenly
  • If you have time, marinate overnight in the refrigerator for seriously next-level flavor

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