This Juicy Air Fryer Lamb Chops recipe will provide you all of the tips and tricks you need to prepare a rack of chops or loin chops. These chops are seasoned with rosemary, garlic, oregano, and olive oil.
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Table of Contents
Rack of Lamb Chops vs Loin Chops
Lamb chops or cutlets are the most pricey cuts of lamb, but are delicious and tender. They are taken from the ribs of the lamb and typically are cooked individually. When a number of them are left together and cooked as a whole, they're considered a rack of lamb. Chops and racks can be French trimmed, where the meat is scraped from the ends of the rib bones. Typically, most grocers and butchers will sell them French trimmed (as used in this recipe).
To slice a rack of lamb into chops, simply cut in between the bones to separate the chops.
Loin chops are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. They can be prepared just like regular chops.
Boneless or Bone-in Chops
You can use either in this recipe. Both will work. Bone-in meats always have more flavor. I love to use the center cut chops.
What Spices Go Well with Lamb
- Rosemary
- Oregano
- Thyme
- Basil
- Mint
I like to use a combination of olive oil, rosemary, oregano, fresh garlic, salt and pepper to taste.
How to Prep the Meat
Allow the meat to come to room temperature prior to air frying. You should never cook cold meat straight from the fridge. Allowing it to come to room temperature will allow it to cook at an even and consistent temperature, resulting in juicy meat.
I combine the olive oil, herbs, and spices and brush it over both sides of the meat.
Do You Have to Marinate and Soak Them?
You can if you wish. I find the air fryer gets these so tender and juicy you don't need a marinade. Often, vinegar (apple cider or red) along with spices is used to marinate lamb. 20-30 minutes is enough time to marinate, you don't want to let these marinate too long as the acidity will make the meat mushy. Definitely keep it under a few hours.
How to Make Air Fryer Lamb Chops
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Brush olive oil, rosemary, oregano, garlic, salt, and pepper onto both sides of the lamb chops.
- Place the lamb chops in the air fryer.
- Air Fry.
Air Fryer Temperature
I use 400 degrees.
How to Tell When They Are Done
Lamb is typically eaten pink, from rare to medium. I prefer medium. Overcooking tender lamb chops can result in dry, less-than-tender meat. If you prefer your meat more well done, you can always cook it longer.
According to the USDA, lamb chops should reach a minimum internal temperature of 145 degrees. Use a meat thermometer.
Since the internal temperature of cooked meat will rise, remove it from the air fryer, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness.
Rare: 115 to 120°F
Medium-rare: 120 to 125°F
Medium: 130 to 135°F
Medium-well: 140 to 145°F
Well-done: 150 to 155°F
Tough Lamb Chops
Tough chops were overcooked, marinated for too long, or not allowed to rest. Upon removing the chops from the air fryer, allow them to rest for at least 3 minutes. I usually wait 10 minutes.
During the resting time, the fibers within the meat reabsorb the moisture they expelled during the cooking process. If you cut into your lamb right away, those juices would spill out onto the cutting board or surface instead.
More Air Fryer Main Dish Recipes
Lemon Pepper Chicken Wings
Air Fryer Turkey Wings
Air Fryer Frozen Chicken Wings
Air Fryer Whole Chicken
Air Fryer Sausage
Air Fryer Crab Legs
Air Fryer Brats
Air Fryer Scallops
Air Fryer Turkey Legs
Air Fryer Chicken Parmesan
Air Fryer Steak
Air Fryer Spatchcock Chicken
Air Fryer Frozen Shrimp
Side Dishes to Pair
Roasted Ranch Potatoes
Bacon Ranch Pasta Salad
Air Fryer Baked Potatoes
Air Fryer Green Beans
Air Fryer Asparagus
Southern Green Beans
Southern Collard Greens
Creamy Ranch Mashed Potatoes
Air Fryer Lamb Chops
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Equipment
Ingredients
- 4 lamb chops Mine weighed 3.5oz each.
- 2 tablespoons olive oil
- 1 ½ tablespoons fresh, minced rosemary This was 2 sprigs for me. You can also use 1 ½ teaspoons dried rosemary.
- 2 garlic cloves Minced
- ½ teaspoon ground oregano
- salt and pepper to taste
Optional Chimichurri Sauce
- ½ cup fresh parsley
- 4 garlic cloves Minced
- 2 tablespoons fresh oregano 2 teaspoons if using dried.
- ¼ cup olive oil I use extra virgin.
- 2 tablespoons vinegar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon red pepper flakes
Instructions
- I like to combine the olive oil and spices in a bowl. From there, I brush the mixture onto both sides of the lamb chops.
- Place the lamb chops in the air fryer basket. Do not stack. Cook in batches if necessary.
- Air fry for 7-10 minutes on 400 degrees.
- Mine were ready around 8 minutes. Use a meat thermometer to ensure the meat has finished cooking. According to the USDA, lamb chops should reach a minimum final internal temperature of 145 degrees. Since the internal temperature of cooked meat will rise, remove it from the air fryer, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness.Rare: 115 to 120°FMedium-rare: 120 to 125°FMedium: 130 to 135°FMedium-well: 140 to 145°FWell-done: 150 to 155°F
- Allow the meat to rest for a minimum of 3 minutes prior to slicing. I usually wait at least 10 minutes.
Optional Chimichurri Sauce
- Combine the ingredients in a bowl. Stir. Serve over the lamb chops.
Video
Notes
- You can use rack of lamb chops or lamb loin chops.
- You can use bone-in or boneless chops. Follow the directions for cook time using a meat thermometer.
- Allow the meat to come to room temperature prior to air frying. You should never cook cold meat straight from the fridge. Allowing it to come to room temperature will allow it to cook at an even and consistent temperature, resulting in juicy meat.
- Tough chops were overcooked, marinated for too long, or not allowed to rest. Upon removing the chops from the air fryer, allow them to rest for at least 3 minutes. I usually wait 10 minutes. During the resting time, the fibers within the meat reabsorb the moisture they expelled during the cooking process. If you cut into your lamb right away, those juices would spill out onto the cutting board or surface instead.
- Macros exclude optional sauce. Feel free to use the macro calculator of your choice for calculation.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
ava says
Great recipe.. Thank you
staysnatched says
You're welcome. I'm glad you enjoyed it.
Keri says
Made these tonight! SO GOOD! Way to cold to fire up the grill tonight so I popped these bad boys in the air fryer and my SO said he likes them better than how we normally do them lol. 10/10!
staysnatched says
haha! I love that!
Felicia says
First time cooking lamb loin chops. They were perfect! I took them out 10 degrees below what I wanted and they turned out perfectly. I will definitely make them again. Best part is they were ready quickly!
staysnatched says
Quick is always a plus!
K. Phillips says
The first time I tried this recipe, I cooked them on the grill. They were delicious. But the second time, I popped them in the air fryer and let me tell you a secret.... it's better (and faster!). Don't sleep on this recipe!
staysnatched says
Thank you! So glad you enjoyed it!
Ty Brown says
First time making lamb chops at home, usually only order at restaurants. This recipe just became a favorite of mine.
staysnatched says
I’m glad to hear it’s a favorite!
Erin says
So simple and delicious. Don’t skip the chimichurri - it’s the perfect addition!
staysnatched says
Such a great pairing!
A.G. says
Made this using the Montreal steak seasoning and wow! Recipe is very easy to follow, lamb came out perfect.
staysnatched says
I'm so glad they came out perfect!