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Air Fryer Lamb Chops with Garlic Herb Butter

Rib or loin lamb chops seasoned simply and air fried to a browned crust and a rosy centre, finished with a garlic, rosemary, and Dijon compound butter.
Print Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 chops
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chops
  • 8 lamb chops rib or loin, 1 to 1.25 inches thick
  • kosher salt and black pepper
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika optional
For the garlic herb butter
  • 6 tbsp unsalted butter softened
  • 3 garlic cloves grated
  • 2 tbsp parsley chopped
  • 1 tbsp rosemary chopped
  • 1 tsp thyme chopped
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • red pepper flakes, salt, pepper

Equipment

  • Air fryer
  • Meat thermometer
  • Small bowl

Method
 

  1. Pat the chops dry, season both sides generously with salt, pepper, and paprika, and rub with a thin coat of oil. Rest 10 minutes.
  2. Mash the compound butter ingredients together.
  3. Preheat to 400°F. Cook the chops in a single layer 4 to 5 minutes, flip, then 3 to 5 minutes more, to 125 to 130°F for medium-rare.
  4. Rest 3 minutes, then top each chop with a knob of the garlic herb butter to melt.

Notes

Dry meat browns better — pat and rest.
Pull at 125 to 130°F for medium-rare; lamb is best not overcooked.
The butter melts into a sauce as it hits the hot chops.