Air Fryer Lamb Chops (Printable)
Herb-seasoned lamb chops air-fried and topped with zesty lemon butter for a flavorful main dish.
# What You'll Need:
→ For the Lamb
01 - 8 lamb rib chops (about 1 inch thick)
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme, finely chopped
06 - 1 teaspoon kosher salt
07 - ½ teaspoon black pepper
→ For the Lemon Butter
08 - 3 tablespoons unsalted butter, softened
09 - Zest of 1 lemon
10 - 1 tablespoon lemon juice (freshly squeezed)
11 - 1 tablespoon fresh parsley, chopped
12 - ¼ teaspoon salt
# How to Make It:
01 - Preheat the air fryer to 400°F for 3 minutes to ensure even cooking.
02 - In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, kosher salt, and black pepper. Mix well to form a paste.
03 - Pat the lamb chops dry with paper towels. Rub the seasoning mixture evenly over both sides of each chop, pressing gently to adhere.
04 - Arrange the seasoned lamb chops in a single layer in the air fryer basket. Cook for 6 minutes, then flip using tongs and cook for another 5–6 minutes for medium-rare doneness.
05 - While the lamb cooks, combine softened butter, lemon zest, lemon juice, chopped parsley, and salt in a small bowl. Mix until smooth and fully incorporated.
06 - Remove the lamb chops from the air fryer and immediately top each with a dollop of lemon butter. Let rest for 2–3 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The air fryer creates this gorgeous crust on the outside while keeping the inside impossibly tender, exactly like a high-end steakhouse but in about twelve minutes
- That lemon butter melting over hot lamb creates the most incredible sauce that pulls everything together without any fancy technique
02 -
- Lamb continues cooking quite a bit after you pull it from the air fryer, so I always aim for slightly underdone rather than risking that disappointment of overcooked meat
- The temperature can vary wildly between air fryer models, so I highly recommend using an instant-read thermometer the first time you make these, aiming for 130°F for medium-rare
03 -
- I've learned the hard way that overcrowding the air fryer basket leads to steamed instead of seared meat, so work in batches if necessary
- Patting the lamb completely dry before seasoning is absolutely crucial, any surface moisture will prevent that gorgeous crust from forming