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Air Fryer Marinaded Mutton Chops With Onions and Chimichurri - Fast, Flavorful, and Juicy

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mutton Chops: 6–8 chops, about 1-inch thick (bone-in recommended)
  • Onions: 2 medium red or yellow onions, sliced into half-moons
  • Olive Oil: 6 tablespoons, divided
  • Salt and Black Pepper: To taste
  • Marinade: 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili flakes (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Chimichurri: 1 cup flat-leaf parsley, finely chopped
  • 1/2 cup cilantro, finely chopped (or use more parsley if you prefer)
  • 2–3 cloves garlic, very finely minced
  • 1 small shallot, very finely minced (optional)
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar (plus more to taste)
  • 1/2 teaspoon salt, more as needed
  • Freshly ground black pepper, to taste
  • 1–2 tablespoons fresh lemon juice (optional)

Method
 

  1. Make the marinade. In a bowl, combine olive oil, garlic, lemon juice, red wine vinegar, cumin, smoked paprika, oregano, chili flakes (if using), salt, and pepper. Whisk until smooth.
  2. Marinate the chops. Pat the mutton chops dry. Add them to a large bowl or bag and coat with the marinade. Refrigerate for at least 1 hour and up to 12 hours. Longer marinating equals deeper flavor.
  3. Prep the onions. Toss the sliced onions with 2 tablespoons olive oil and a pinch of salt and pepper. Set aside.
  4. Make the chimichurri. In a bowl, mix parsley, cilantro, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Taste and adjust with more vinegar, salt, or a squeeze of lemon. Let it sit while you cook to meld flavors.
  5. Preheat the air fryer. Heat to 390–400°F (200–205°C) for 3–5 minutes. Preheating helps build a good crust.
  6. Air-fry the onions first. Add the onions to the basket in a loose layer. Air-fry at 380°F (193°C) for 6–8 minutes, shaking halfway, until softened and lightly caramelized. Remove and keep warm.
  7. Cook the mutton chops. Lightly oil the air fryer basket. Remove excess marinade from the chops (don’t wipe completely clean). Arrange in a single layer with space between. Air-fry at 400°F (205°C) for 8–12 minutes total, flipping at the halfway mark. Aim for an internal temp of 140–145°F (60–63°C) for medium; add or subtract time based on thickness.
  8. Rest the meat. Transfer chops to a plate and rest 5 minutes. This keeps the juices inside.
  9. Plate and serve. Pile onions on a platter, place the chops on top, and spoon chimichurri over everything. Serve the extra sauce on the side.