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A plate of Air Fryer Lamb Loin Chops garnished with garlic and rosemary, served on a white dish with a black rim.

Air Fryer Lamb Loin Chops

Mandy Applegate
Air Fryer Lamb Loin Chops are juicy, herb-crusted, and so deeply flavorful they've quickly become one of the most impressive meals I make without actually trying all that hard. The sear gives you a gorgeous dark crust, the air fryer finishes them faster than the oven with a juicy and perfectly cooked center, and the garlic rosemary butter spooned over the top is what makes the whole plate taste and smell incredible. I make these for Easter and dinner parties when I want the main course to truly impress. Store leftovers covered in the fridge for up to 3 days and reheat gently.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Air Fryer, Main Course
Cuisine American
Servings 4
Calories 277 kcal

Equipment

Ingredients
 
 

  • 4 lamb loin chops about 1-inch thick
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 garlic cloves minced
  • 2 sprigs fresh rosemary or thyme
  • 2 tablespoons unsalted butter

Instructions
 

  • Preheat the air fryer to 390°F (200°C) for 3–5 minutes.
  • Let the lamb chops sit at room temperature for 20 minutes, then pat dry and season with salt and pepper.
    4 lamb loin chops, Salt and black pepper
  • For extra flavor, quickly sear the lamb chops in a hot skillet with olive oil for 2–3 minutes per side before air frying.
    2 tablespoons olive oil
  • Place the lamb chops in the air fryer basket in a single layer. Cook for about 6–7 minutes for medium doneness.
  • Add the garlic, rosemary, and butter on top of the chops, then cook for another 2 minutes until fragrant and the butter has melted.
    2 garlic cloves, 2 sprigs fresh rosemary, 2 tablespoons unsalted butter
  • Remove the lamb chops and let them rest for 5 minutes. Spoon any juices or melted butter over the top before serving.

Notes

Here are a few things I've learned from making these lamb chops more times than I can count.
  • Let the lamb come to room temperature: Take the chops out of the fridge a full 20 minutes before cooking so they cook more evenly from edge to center.
  • Pat them completely dry: Moisture on the surface works against a good crust, so use paper towels and press down firmly before seasoning.
  • Don't skip the sear: The optional skillet sear before air frying adds a layer of flavor and texture you simply can't replicate with air frying alone.
  • Arrange in a single layer: Overlapping chops trap steam and prevent even cooking, so work in batches if your air fryer basket is on the smaller side.
  • Add the butter and garlic at the right time: Drop them in only for the last 2 minutes of cooking so the garlic becomes fragrant without burning.
  • Freeze them individually: Wrap each cooked chop in plastic wrap before placing them in a freezer-safe container so they don't stick together and are easy to grab one at a time.

Nutrition

Calories: 277kcalCarbohydrates: 1gProtein: 24gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 90mgSodium: 78mgPotassium: 323mgFiber: 0.1gSugar: 0.02gVitamin A: 190IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Keyword Air Fryer Lamb Loin Chops
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