Air Fryer Lamb Chops
We LOVE air fryer lamb chops when we want a delicious, high-protein dinner in minutes. The lamb chops turn out perfectly juicy, every time!
Ingredients and Substitutions
Lamb chops are our favorite cut of lamb for quick cooking. They are perfect cooked on an outdoor frill on seared in a pan stovetop but cooking them in the air fryer has revolutionized easy weeknight dinners for me. Less than 10 minutes in the air fryer and you have crisp, golden and juicy lamb chops that are perfect served with your favorite side dishes.
- Lamb chops. I prefer using bone-in lamb rib chops as they are the most tender with a nice fat cap that goes perfectly crisp and golden in the air fryer.. Lamb loin chops, shoulder chops or leg of lamb chops can all be used.
- Olive oil. Avocado oil is a good substitute.
- Seasoning: Lamb chops are rich in flavor so they can stand up to lots of strong herbs and spices. I used smoked paprika, garlic powder, dried oregano, salt and black pepper with lots of lemon juice but other dried or fresh herbs like rosemary, thyme, fresh mint, bay leaves and marjoram are all fantastic with lamb. Spices like coriander, cumin, red pepper flakes/chilli flakes, garam masala (curry powder) and turmeric are also delicious options. Fresh garlic and ginger are good in lamb chop marinades but tend to burn when cooked over high heat. Lamb also loves acidity so lemon juice, red wine vinegar or Balsamic vinegar are all good options.
How to cook lamb chops in the air fryer
- Marinate the lamb chops by stirring together the spices, olive oil and lemon juice in a small bowl. Place the lamb chops in a suitable dish then pour over the marinade, cover and allow to marinade for at least 10 minutes but up to 24 hours in the fridge.
- Preheat the air fryer to 400°F/205°C. Transfer the marinated lamb chops to the air fryer basket in a single layer and air fry for 3-4 minutes per side until golden brown. Turn the lamb chops with the fat cap facing up ( I stand them up, leaning them against each other) then air fry for another 3-4 minutes until the fat is crisp and golden brown. Cooking time will differ depending on the thickness of the chops.
- Remove from the air fryer then serve garnished with chopped parsley and lemon to taste.
Can I make this ahead?
The lamb chops can be marinated in the fridge for up to 24 hours or frozen in the marinade for up to 3 months. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
How are lamb chops supposed to be cooked?
Lamb is best when it’s cooked to medium but some people prefer it done medium rare or well done. For lamb chops, I err on the side of medium-well because I prefer crispy fat. Cook the lamb chops until their internal temperature reaches 150-158°F/65-70°C on a meat thermometer then remove from the heat and allow to rest for 5 minutes.
Serving Suggestions
Lamb chops are delicious served with potatoes, vegetables like asparagus, green beans and brussels sprouts and salads. If you’re flavoring them with Greek herb and spices, we also love them with flatbread/pita breads and tzatziki.
Lamb Recipes
Ingredients
- 1½ lb (750-800g) lamb chops
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Marinate the lamb chops by stirring together the spices, olive oil and lemon juice in a small bowl.
- Place the lamb chops in a suitable dish then pour over the marinade, cover and allow to marinade for at least 10 minutes but up to 24 hours in the fridge.
- Preheat the air fryer to 400°F/205°C.
- Transfer the marinated lamb chops to the air fryer basket in a single layer and air fry for 3-4 minutes per side until golden brown.
- Turn the lamb chops with the fat cap facing up ( I stand them up, leaning them against each other) then air fry for another 3-4 minutes until the fat is crisp and golden brown. Cooking time will differ depending on the thickness of the chops.
- Remove from the air fryer then serve garnished with chopped parsley and lemon to taste.
Oh my goodness. I really like your recipes and you are often a go to but this recipe was so incredibly exceptional. Loved it. It will be on regular rotation for sure!
Thanks so much Margaret!