Air Fryer Lamb Chops
Lamb loin chops rubbed with garlic, rosemary and olive oil and air fried for 10 minutes, then rested until pink and juicy in the middle.
Photograph credit: Close Up Photo of a Grilled Lamb Chops by Valeria Boltneva · Pexels License · Pexels
Most home versions come out grey and dry, and the fix is to stop cooking while the middle is still pink. Lamb chops are thin and cook in minutes. Ten minutes in the air fryer, followed by a rest, is all they need.
Take the chops out of the fridge 20 minutes before cooking so that they are not stone cold in the middle. Rub them with olive oil, crushed garlic, chopped rosemary and plenty of salt and pepper. The fat on the edge of the chop should be rendered and golden, not pale.
Use a thermometer. For medium-rare, take the chops out at 54°C / 130°F in the thickest part, and for medium at 60°C / 140°F. They will rise a few degrees as they rest, so do not wait until they reach the target temperature in the fryer.
Cover them loosely with foil and rest for 5 minutes. This lets the juices redistribute through the meat, and keeps the pink centre from running onto the plate when you cut it.
Air Fryer Lamb Chops: Step by Step
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Take the chops out of the fridge 20 minutes before cooking. Mix the olive oil, garlic, rosemary, salt and pepper and rub over both sides.
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Heat the air fryer to 200°C / 390°F.
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Place the chops in a single layer in the basket. Cook for 10 minutes, turning them over after 5 minutes. A thermometer should read 54°C / 129°F for medium-rare.
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Transfer to a plate, cover loosely with foil and rest for 5 minutes.
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Serve with the lemon wedges.
Tips That Matter
- Check with a thermometer at 8 minutes.
- Pat the chops dry before rubbing them with oil.
- Press the fat edge against the basket for a minute to crisp it.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Serve It With
Mint sauce · New potatoes · Green beans · Roast carrots
Keeping and Reheating
Best eaten fresh. Leftovers keep for 2 days in the fridge and are good cold in a salad.
The Numbers per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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