Air Fryer Lamb Chops
By:
- lamb chops (thicker chops are preferable)
- olive oil
- lemon juice
- fresh rosemary
- fresh tarragon
- garlic clove
- salt
- pepper
Directions:
Start by making the marinade. Whisk together the olive oil and lemon juice in a small bowl.
Mince the rosemary and tarragon along with a clove of garlic and add that to the bowl with the salt and pepper. Stir to combine.
Place the lamb chops in a baking dish, season with some salt and pepper then pour the marinade on top. Flip the chops over a few times to completely coat and let marinate at room temperature for 20-30 minutes. I don’t suggest marinating much longer than 1 hour.
Preheat the air fryer at 400°F to get it nice and hot.
I don’t often find it necessary to pre-heat the air fryer unless I’m cooking protein in it. It’s akin to preheating your oven or grill and helps get a crispier, browner crust on the outside of the meat.
Once hot, place the marinated lamb chops in the air fryer basket or on trays depending on your model type.
Air fry at 400°F for 6-8 minutes total, flipping the lamb chops halfway through cooking.
If you have an oven model air fryer like me, I like to rotate the trays when I do this as well.
Thicker chops (about 1-1.25″) will cook to medium-rare in about 8 minutes. Thinner chops will only take 5-6 minutes.
The best way to gauge accurate doneness is by using an instant read meat thermometer. Medium-rare lamb can be pulled when it reaches 135°F.
Technically, medium-rare for a lamb chop is 145°F but the internal temperature will continue to rise up to 10° after the meat is removed from the heat.
When the lamb chops are cooked to your desired doneness, remove them from the air fryer and let rest for a few minutes before serving.
Garnish with a little extra minced fresh herbs and coarse salt.
* Pair with candied carrots, asparagus, or broccoli
