Air Fryer Lamb Chops Garlic (Printable)

Tender lamb chops seasoned with herbs and garlic butter, air-fried for a quick and flavorful meal.

# Ingredient List:

→ Lamb

01 - 8 lamb rib chops (1 inch thick)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 teaspoon fresh rosemary, finely chopped
04 - 1 teaspoon fresh thyme, finely chopped
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper

→ Garlic Butter

07 - 3 tablespoons unsalted butter, softened
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped
10 - ½ teaspoon lemon zest

→ Garnish

11 - Lemon wedges
12 - Extra chopped parsley

# How to Make:

01 - Pat the lamb chops completely dry with paper towels to ensure proper searing.
02 - Whisk together olive oil, rosemary, thyme, salt, and black pepper in a small bowl. Rub the mixture thoroughly over both sides of each lamb chop.
03 - Preheat the air fryer to 400°F for 3 minutes to ensure optimal cooking temperature.
04 - Arrange the lamb chops in a single layer in the air fryer basket. Cook for 6 minutes, flip using tongs, then cook for 4 to 6 minutes longer for medium-rare doneness.
05 - While lamb cooks, combine softened butter, minced garlic, chopped parsley, and lemon zest in a small bowl. Mix until fully incorporated and smooth.
06 - Remove lamb chops from air fryer and immediately top each with a generous spoonful of garlic butter. Let rest for 2 to 3 minutes before serving. Garnish with lemon wedges and additional parsley if desired.

# Helpful Tips:

01 -
  • A restaurant quality dinner ready in under 25 minutes without the fuss
  • The garlic butter melting over hot lamb creates an instant sauce that feels incredibly indulgent
02 -
  • Letting the chops rest after cooking is non negotiable, cutting too soon lets all the juices escape onto the plate
  • The butter sauce happens on its own as it melts over the hot lamb, no extra pan needed
03 -
  • Take the lamb out of the fridge 20 minutes before cooking, cold meat does not sear as well
  • Do not crowd the air fryer basket, those chops need space for hot air to circulate properly

Go Back