Air Fryer Lamb Chops

Air fryer lamb chops, browned outside and pink inside in 12 minutes. The temperatures for medium-rare and medium, and why you pull them early.

Prep

5 min

Cook

12 min

Total

17 min

Serves

2

Ingredients

• 4 lamb chops (loin or cutlets, about 2cm thick)
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Pat the chops dry with kitchen paper.
2. Rub them with the oil, garlic and rosemary, then season both sides with salt and pepper.
3. Lay them in the air fryer basket in a single layer, not overlapping.
4. Air fry at 200°C (390°F) for 6 minutes, then turn them.
5. Cook for another 4-6 minutes, depending on thickness.
6. Check the thickest part: about 55°C (130°F) for medium-rare, 60°C (140°F) for medium. Pull them a couple of degrees early.
7. Rest under loose foil for 3 minutes before serving.

Notes

• Lamb is meant to be pink. Cooking chops through to well done is what makes them tough and dry.
• Pull them a few degrees before your target. The temperature keeps rising for a couple of minutes while they rest.
• Thickness decides the time far more than weight. Thin cutlets can be done in 8 minutes; thick loin chops need the full 12.
• The fat rim crisps best standing up against the hot air, so do not crowd them.
• Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.

Watch it

More More Air Fryer Recipes

• Air Fryer Apple Turnovers42 min · serves 4
• Air Fryer Aubergine37 min · serves 2
• Air Fryer Frittata27 min · serves 4
• Air Fryer Poached Eggs10 min · serves 2
• Air Fryer Quesadilla13 min · serves 2
• Crispy Air Fryer Gnocchi14 min · serves 2

Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.

Recipe source: Method corroborated across published air-fryer lamb chop recipes: Air Frying Foodie, Primavera Kitchen and iFOODreal. Chops patted dry, rubbed with oil, garlic and rosemary, seasoned and air fried at 190-200°C (375-390°F) for 10-12 minutes, turned halfway, then rested 3-5 minutes. Sources agree a thermometer is the reliable guide; medium-rare is around 55°C (130°F) and medium around 60°C (140°F), pulled a few degrees early to allow for carryover during the rest.