Air Fryer Lamb Chops with Herb Marinade
These air fryer lamb chops come out juicy and perfectly medium-rare with a simple herb marinade. Cooking at 400°F for 12 minutes delivers steakhouse-quality results at home without smoke or splatter. Ideal for a fast weeknight dinner with minimal cleanup.
Equipment
- Air fryer
- Instant-read thermometer
- Small mixing bowl
- Basting brush
Ingredients
- 4 lamb rib chops 1-inch thick, about 1.5 pounds total
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- In a small bowl, mix olive oil, red wine vinegar, dried rosemary, dried oregano, kosher salt, garlic powder, and black pepper.
- Pat lamb chops dry with paper towels.
- Brush both sides of each lamb chop generously with the marinade to coat completely.
- Let the chops sit at room temperature for 15 minutes.
- Preheat the air fryer to 400°F for 3 minutes.
- Place lamb chops in a single layer in the air fryer basket without touching.
- Cook at 400°F for 12 minutes without flipping.
- Check internal temperature with an instant-read thermometer; 135°F for medium-rare.
- Remove and rest the chops on a plate for 5 minutes before serving.
Notes
- For 1.5-inch thick chops, add about 2 minutes and check internal temperature at 14 minutes.
- If your air fryer runs hot, start checking temperature at 10 minutes to avoid overcooking.
- Do not flip; the circulating heat cooks both sides evenly.
- Resting for 5 minutes is essential to keep the chops juicy.
- Storage: up to 3 days in the fridge, 2 months in the freezer. Reheat at 300°F for about 4 minutes.
- Target doneness: 135°F for medium-rare; avoid cooking past 145°F to prevent toughness.