Air Fryer Lamb Chops

My husband accidentally bought way too many lamb chops during a sale, and I had to figure out how to make them restaurant-quality at home without heating up the oven in summer. The air fryer became my unlikely savior, and now I actually get excited when lamb goes on sale just so I can make these again.

Last Valentine's Day, I cooked these for the first time, and my husband actually asked if I'd secretly taken culinary classes. The way the air fryer creates that perfect crust while keeping the inside tender and pink is honestly magic.

Ingredients

• 8 lamb rib chops (about 1 inch thick): The thickness is crucial here because thinner chops will overcook before developing that gorgeous exterior crust we're after
• 2 tablespoons olive oil: This helps the herbs adhere to the meat and promotes even browning in the air fryer
• 1 teaspoon fresh rosemary, finely chopped: Fresh rosemary has this piney aromatic quality that pairs so beautifully with lamb's natural richness
• 1 teaspoon fresh thyme, finely chopped: Thyme adds an earthy undertone that balances the bright garlic butter we'll finish with
• 1 teaspoon kosher salt: Lamb can handle a generous hand with salt because it's such a robust meat to begin with
• ½ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in the complexity of the final dish
• 3 tablespoons unsalted butter, softened: Room temperature butter melts perfectly over the hot chops and carries all those garlicky flavors
• 3 cloves garlic, minced: Don't be shy with the garlic because it mellows beautifully when mixed with butter and lemon
• 1 tablespoon fresh parsley, chopped: This adds a fresh pop of color and a slight brightness that cuts through the richness
• ½ teaspoon lemon zest: The zest brings all the flavors together without adding acidity that might compete with the lamb
• Lemon wedges: A squeeze of fresh lemon right before serving wakes up the entire plate
• Extra chopped parsley: Because we eat with our eyes first and that green against the browned meat is gorgeous

Instructions

Prep the lamb chops:

Pat those chops completely dry with paper towels because any surface moisture will steam instead of sear, and we want that restaurant-quality crust

Season generously:

Whisk together the olive oil, rosemary, thyme, salt, and pepper in a small bowl, then rub this mixture all over both sides of each chop like you're giving them a little massage

Preheat the air fryer:

Let your air fryer run at 400°F for 3 minutes while you finish seasoning the meat because a hot basket means better searing from the first second

Air fry to perfection:

Arrange the chops in a single layer without overcrowding and cook for 6 minutes, flip them with tongs, then cook another 4 to 6 minutes for that gorgeous medium-rare pink center

Make the garlic butter:

While the lamb cooks, mash the softened butter, minced garlic, parsley, and lemon zest together until completely combined and smooth

Finish with butter:

Remove the chops from the air fryer immediately and top each one with a generous spoonful of the garlic butter, letting it melt and pool over the meat as it rests

Rest and serve:

Let the lamb rest for 2 to 3 minutes so the juices redistribute, then serve with lemon wedges and extra parsley for the final flourish

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My sister-in-law stayed over recently and watched me make these, taking notes on her phone because she couldn't believe something so impressive could be so simple. Now she texts me every time she makes them for her own family.

Getting The Right Doneness

I've learned that everyone has their own preference for lamb, from barely cooked to well-done. The beauty of air frying is you can easily check the internal temperature with an instant-read thermometer and adjust the cooking time accordingly. For medium, I typically add just 1 to 2 minutes per side beyond the medium-rare timing.

What To Serve Alongside

Roasted vegetables with a little olive oil and salt complement the richness perfectly without competing with the lamb's flavor profile. I also love serving these with a simple arugula salad dressed with lemon vinaigrette to cut through the butter. Sometimes I'll even make some smashed potatoes when I want a more hearty meal.

Making It Your Own

Experimenting with herb combinations in the butter has become one of my favorite kitchen adventures. Adding a touch of Dijon mustard creates this incredible depth, while a pinch of smoked paprika brings a subtle warmth that's absolutely delicious. You could also try fresh mint in the butter during spring for a more traditional lamb flavor profile.

• Mix a tablespoon of white wine into the garlic butter for extra sophistication
• Try adding a teaspoon of honey to balance the herbs with subtle sweetness
• Ancient grains like farro or quinoa make excellent lighter side dishes

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These lamb chops have become my go-to for special occasions and Tuesday nights alike because they make everyone feel celebrated. There's something so satisfying about serving restaurant-quality food with minimal fuss and maximum flavor.

Recipe FAQs

→ How do I ensure lamb chops stay juicy when air frying?

Pat chops dry before seasoning, avoid overcrowding the basket, and flip halfway through cooking for even heat distribution.

→ Can I use dried herbs instead of fresh rosemary and thyme?

Yes, use half the amount of dried herbs as fresh ones to maintain balanced flavor without overpowering the dish.

→ What is the best doneness for lamb chops?

Medium-rare to medium is ideal, achieved by air frying about 6 minutes per side, adjusting based on thickness.

→ How does the garlic butter enhance the lamb chops?

The garlic butter, mixed with parsley and lemon zest, adds richness and a fresh, zesty note complementing the lamb’s natural flavors.

→ Are there good side dishes to pair with these lamb chops?

Roasted vegetables or a crisp fresh salad complement the herbaceous and buttery flavors perfectly.