Ingredients
Scale
- 8 lamb rib chops (about 1 inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon lemon zest
- Lemon wedges for serving
Instructions
- Begin by patting the lamb chops dry with paper towels. Removing excess moisture is essential for achieving a good sear. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, and lemon zest. Rub this herb mixture generously over both sides of each lamb chop, pressing the seasoning into the meat. Let the chops sit at room temperature for about 10 minutes to allow the flavors to penetrate.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. Once hot, arrange the lamb chops in a single layer in the air fryer basket. Do not overcrowd the basket; cook in batches if necessary to ensure proper airflow. Cook the lamb chops for 8 to 12 minutes, flipping them halfway through the cooking time. For a medium-rare finish, aim for an internal temperature of 135°F (57°C), or 145°F (63°C) for medium.
- Remove the lamb chops from the air fryer and transfer them to a warm plate or cutting board. Tent them loosely with aluminum foil and let them rest for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender. Garnish with fresh herbs and serve with lemon wedges on the side for a bright, acidic finish.
- Cook Time: 22 minutes