Air Fryer Lamb Chops Lemon (Printable)
Herb-seasoned lamb chops cooked in an air fryer and finished with a fresh lemon butter sauce.
# What You Need:
→ Lamb
01 - 8 lamb rib chops (about 1 inch thick)
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme, finely chopped
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
→ Lemon Butter
08 - 3 tablespoons unsalted butter, softened
09 - Zest of 1 lemon
10 - 1 tablespoon lemon juice (freshly squeezed)
11 - 1 tablespoon fresh parsley, chopped
12 - 1/4 teaspoon salt
# How-To Steps:
01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and black pepper until combined.
03 - Pat the lamb chops dry with paper towels. Rub the seasoning mixture evenly over both sides of each chop.
04 - Arrange the lamb chops in a single layer in the air fryer basket. Cook for 6 minutes, flip, and cook for another 5-6 minutes for medium-rare, or until desired doneness.
05 - While the lamb cooks, combine softened butter, lemon zest, lemon juice, parsley, and salt in a small bowl. Mix until smooth and fully incorporated.
06 - Remove lamb chops from the air fryer. Immediately top each chop with a dollop of lemon butter. Let rest for 2-3 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- You get that coveted crispy exterior and juicy interior without standing over a hot stove or firing up the grill in bad weather
- The lemon butter takes literally two minutes but makes these chops taste like something youd pay triple for at a nice restaurant
02 -
- Dry those lamb chops thoroughly before seasoning or the herbs will slide right off instead of forming a beautiful crust
- The internal temperature will rise about 5 degrees during resting, so pull them at 130°F for medium rare instead of waiting until they hit 135°F
03 -
- Bring the lamb to room temperature for 20 minutes before cooking, otherwise the outside will overcook before the inside reaches temperature
- Double the lemon butter recipe and keep extra in your freezer, it is incredible on steak, roasted chicken, or even simply tossed with pasta