Name: Air Fryer Lamb Chops
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 lamb loin chops or rib chops (approximately 1 inch thick, 3–4 oz each); 2 tbsp olive oil; 4 garlic cloves, minced; 1 tsp fresh or dried rosemary, finely chopped; 1 tsp fresh or dried thyme; 1 tsp kosher salt; ½ tsp black pepper; Zest of ½ lemon (optional)

Air Fryer Lamb Chops

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Juicy lamb loin or rib chops coated in a Mediterranean herb-garlic marinade and cooked in the air fryer to a perfectly pink medium doneness in under 15 minutes. The high-speed circulating air renders the fat cap and browns the crust without constant attention.

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Air Fryer
Cuisine: Mediterranean

Ingredients

Scale

8 lamb loin chops or rib chops (approximately 1 inch thick, 3–4 oz each)
2 tbsp olive oil
4 garlic cloves, minced
1 tsp fresh or dried rosemary, finely chopped
1 tsp fresh or dried thyme
1 tsp kosher salt
½ tsp black pepper
Zest of ½ lemon (optional)

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Instructions

Combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon zest in a small bowl. Mix to form a loose paste.
Coat each chop thoroughly with the marinade, pressing it into the surface and fat cap. Marinate at room temperature for 20 minutes, or refrigerate up to 24 hours (remove from fridge 20 minutes before cooking).
Preheat the air fryer to 400°F (205°C) for 3–5 minutes. Arrange chops in a single layer in the basket without stacking or overlapping; cook in two batches if needed.
Cook at 400°F for 5 minutes, flip with tongs, then cook for an additional 6 minutes. Baste with any remaining marinade during the last 2 minutes for extra flavor.
Check internal temperature with an instant-read thermometer — 145°F (63°C) at the thickest part away from the bone is medium. Rest for 5 minutes before serving.

Notes

Use a thermometer, not a timer — lamb thickness varies and the difference between 145°F and 160°F is the difference between juicy and dry.

Score the fat cap with 3–4 shallow diagonal cuts before cooking to prevent bowing and speed up rendering.

No extra oil spray needed — the marinade oil and rendering fat provide sufficient lubrication and extra spray can cause smoking at 400°F.

For thicker chops (1½ inches), add 3–5 minutes to cook time. For boneless lamb chops, reduce by 1–2 minutes and check temperature early.

Find it online: https://airfrycentral.com/air-fryer-lamb-chops/