📝 About This Recipe
Experience the elegance of a high-end steakhouse right in your own kitchen with these succulent, herb-crusted lamb chops. By utilizing the rapid circulation of the air fryer, we achieve a stunning caramelized crust while maintaining a buttery, medium-rare interior that melts in your mouth. Infused with fresh rosemary and pungent garlic, this dish celebrates classic Mediterranean flavors with a modern, foolproof technique.
🥗 Ingredients
The Lamb
- 8 pieces Lamb Rib Chops (frenched, approximately 1-inch thick)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
Herb Rub
- 2 tablespoons Fresh Rosemary (finely minced)
- 4 cloves Garlic (pressed or finely grated)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Smoked Paprika (for color and depth)
The Finish
- 1 Lemon (zested and cut into wedges)
- 1 tablespoon Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Remove the lamb chops from the refrigerator at least 20-30 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
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2
Pat each lamb chop thoroughly dry with paper towels. Removing moisture is the secret to achieving a deep, golden-brown sear in the air fryer.
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3
In a small mixing bowl, combine the minced rosemary, grated garlic, kosher salt, black pepper, oregano, and smoked paprika.
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4
Stir the olive oil into the herb mixture to create a thick, fragrant paste.
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5
Rub the herb paste generously over both sides of each lamb chop, pressing it into the meat so it adheres well.
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6
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot starting environment is crucial for the perfect crust.
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7
Lightly grease the air fryer basket with a high-smoke point oil spray (like avocado oil) to prevent sticking.
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8
Arrange the lamb chops in a single layer in the basket, ensuring they do not overlap. If necessary, cook in two batches.
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9
Air fry at 400°F for 5 minutes. This initial blast of heat will begin the Maillard reaction.
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10
Open the basket and carefully flip the chops using silicone-tipped tongs to protect the coating.
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11
Cook for an additional 4-7 minutes. For medium-rare, aim for an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C).
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12
Transfer the lamb chops to a warm plate. Brush them lightly with the melted butter and sprinkle with fresh lemon zest while they are still hot.
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13
Tent the plate loosely with aluminum foil and allow the meat to rest for 5 minutes. This allows the juices to redistribute for maximum tenderness.
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14
Garnish with fresh parsley and serve with lemon wedges on the side for a bright, acidic finish.
💡 Chef's Tips
Always use a digital meat thermometer to check for doneness, as air fryer models vary in power. If you have time, let the seasoned chops marinate in the fridge for 2 hours before bringing them to room temperature. Don't crowd the basket; air needs to circulate around the entire surface of the meat to create that 'fried' texture. Frenched chops (where the bone is cleaned) provide a more elegant presentation and a 'handle' for eating. If the garlic begins to brown too quickly, lower the temperature by 10 degrees for the final 3 minutes of cooking.
🍽️ Serving Suggestions
Pair with a chilled Greek salad of cucumber, tomato, and feta cheese. Serve over a bed of creamy garlic mashed potatoes or lemon-herb couscous. Accompany with a side of roasted asparagus or honey-glazed heirloom carrots. Enjoy with a glass of bold red wine, such as a Cabernet Sauvignon or a Syrah. A side of cooling mint chimichurri or tzatziki sauce complements the rich lamb beautifully.