Air Fryer Lamb Chops (Print version)

Succulent lamb chops air-fried with herbs and finished with a luscious garlic butter sauce for a quick elegant meal.

# Ingredient List:

→ Lamb

01 - 8 lamb rib chops (about 1 inch thick)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 teaspoon fresh rosemary, finely chopped
04 - 1 teaspoon fresh thyme, finely chopped
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper

→ Garlic Butter

07 - 3 tablespoons unsalted butter, softened
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped
10 - ½ teaspoon lemon zest

→ Garnish

11 - Lemon wedges
12 - Extra chopped parsley

# How To Make It:

01 - Pat the lamb chops dry with paper towels to ensure even seasoning and cooking.
02 - In a small bowl, mix olive oil, rosemary, thyme, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops.
03 - Preheat the air fryer to 400°F for 3 minutes.
04 - Arrange the lamb chops in a single layer in the air fryer basket. Cook for 6 minutes, flip, and cook for another 4–6 minutes for medium-rare, or until desired doneness.
05 - Meanwhile, combine butter, garlic, parsley, and lemon zest in a small bowl. Mix until smooth.
06 - Remove the lamb chops from the air fryer and immediately top each with a spoonful of garlic butter. Let rest for 2–3 minutes before serving.
07 - Serve hot, garnished with lemon wedges and extra parsley if desired.

# Expert Advice:

01 -
  • The garlic butter melts into every nook and cranny while the lamb rests, creating those luxurious little pools of flavor you usually only find at steakhouses
  • Twenty-two minutes from start to finish means you can decide on a fancy dinner at the last minute without the stress
02 -
  • The internal temperature will rise about 5 degrees while resting, so pull the lamb at 125°F for medium-rare instead of waiting until it reaches 130°F
  • Crowding the air fryer basket creates steam and prevents proper browning, so cook in batches if necessary rather than stacking the chops
03 -
  • Let the lamb chops sit at room temperature for 20 minutes before cooking to ensure even cooking throughout
  • Use tongs instead of a fork to flip the meat and avoid piercing it, which lets those precious juices escape

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