These easy and flavorful Air Fryer Lamb Chops are marinated with warm Mediterranean spices, then cooked until juicy on the inside and crispy on the outside.
Prepare Lamb Chops: Lay the rack of lamb flat on a cutting surface. Remove excess fat. Take a sharp knife and using the bone as a guide, cut it into 8 chops of even thickness. Wipe dry chops to get rid of excess moisture.Tip: To save time and effort, ask your butcher to cut the rack of lamb into individual chops.
Prepare Marinade: In a small bowl, combine all ingredients listed for marinade and mix well.
Marinate Lamb Chops: Place all the chops on a large plate or bowl. Using a pastry brush, generously brush the marinade all over the lamb chops, coating all sides. Cover and keep aside for 20 minutes or up to 2 hours.
Place Lamb Chops in Air Fryer: Preheat the air fryer to 390°F (200°C) for 2-3 minutes. Place the lamb chops in a single layer leaving a little space between them. You should be able to fit all lamb chops in one batch.
Air Fry to Desired Doneness: Cook for 7-9 minutes, flipping halfway, for medium-rare, 10-12 minutes for medium-well. Keep in mind that the meat continues to cook while resting. Use a meat thermometer for accurate doneness. Lamb Chops Temperature: 125°F = rare, >135°F = medium-rare, >145°F = medium well.
Rest for 5 minutes, then Serve: Transfer the chops to a platter and rest for 5 minutes. This allows time for the juices to redistribute. Serve with lemon rice or saffron rice, tzatziki, and a greek salad.
Alternate Cooking Methods:
Pan Grill Lamb Chops: Heat a wide frying pan over medium-high heat (takes around 3-4 minutes). Use a grill pan if you want the grill marks. Place the chops in the pan. Cook 3 minutes each side for well done chops. Reduce to 2 minutes each side for medium rare done chops.
Outdoor Grill: Heat up grill. Lay the chops down and grill for 3 minutes on each side (on a medium-high heat zone). Reduce to 2 minutes each side for medium rare done chops.
Oven Broiler: Turn on the oven broiler. Place the seasoned chops on an aluminum lined baking sheet and place it on the top rack, such that the meat is about 4 inches away from the heat. Cook for 3 minutes on each side for well done and 2 minutes for medium rare.
Notes
Lamb: The cut of lamb makes a difference in the level of gaminess. I like to use a whole frenched rack of lamb, cut at home into individual chops. Lamb leg chops are another great option, but they are more expensive.
Seasoning: If using smoked paprika, reduce to 1 teaspoon and feel free to omit the cayenne pepper for mild.
Marinating Time: Lamb is tender and since there is lemon juice in the marinade, it shouldn't be prepped too far in advance as the acidity in the lemon juice will start to break down the muscle fibers. Marinate for at least 20 minutes, but no longer than 2 hours.
Temperature: The lamb chop temperature is all about preferred degree of doneness. My family and I like them at a nice medium-rare.
Use an instant-read thermometer: Stick it into the thickest part of the chop without touching the bone. This will ensure the most accurate results every time.
Don't overcrowd: I was able to fit all 8 chops in my air fryer basket with 1-2 inches between each piece. Air fry the lamb in two batches, if necessary.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.