Zesty Air Fryer Lamb Chops with Mint Chimichurri
This recipe delivers perfectly cooked, juicy lamb chops with a savory, browned crust, all made effortlessly in the air fryer. Paired with a vibrant, punchy mint chimichurri, it's a high-impact, low-effort meal that tastes like a special occasion but is quick enough for a weeknight.
Equipment
- Air fryer
- Instant-Read Meat Thermometer
- Mixing Bowls (one medium, one small)
- Chef's knife
- Cutting board
- Whisk
- Measuring cups and spoons
- Paper towels
- Aluminum foil
Ingredients
- 4 lamb loin chops, about 1-inch thick
- 1 tablespoon olive oil
- 1.5 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 cup fresh mint leaves, packed
- ½ cup fresh flat-leaf parsley, packed
- 3-4 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Prepare the Mint Chimichurri: Finely chop fresh mint and parsley. Mince garlic and shallot. In a medium bowl, combine herbs, garlic, shallot, and red pepper flakes. Pour in red wine vinegar, stir, and let sit for 5-10 minutes to mellow the garlic and shallot. Whisk in the extra virgin olive oil and 1/2 teaspoon of kosher salt. Set aside.
- Season the Lamb Chops: Pat lamb chops thoroughly dry with a paper towel. Rub them evenly with 1 tablespoon of olive oil. In a small bowl, mix together 1 teaspoon kosher salt, black pepper, garlic powder, and dried oregano. Sprinkle the seasoning blend over all sides of the chops, pressing gently to adhere. Let sit at room temperature for 15-20 minutes.
- Preheat and Arrange: Preheat your air fryer to 400°F (200°C) for at least 5 minutes. Arrange the seasoned lamb chops in the air fryer basket in a single, even layer, ensuring not to overcrowd. Cook in batches if necessary.
- Air Fry to Perfection: Cook at 400°F (200°C) for 8-12 minutes, flipping halfway through. Use a meat thermometer to check for doneness: 130-135°F (54-57°C) for medium-rare, or 135-145°F (57-63°C) for medium.
- Rest and Serve: Remove chops from the air fryer and transfer to a cutting board. Tent loosely with foil and let rest for 5-7 minutes. Give the chimichurri a final stir and spoon generously over the rested chops before serving immediately.
Notes
Common Pitfalls: Avoid overcrowding the air fryer basket to ensure a crispy crust. Do not skip the 5-7 minute resting period for juicy results. Hand-chop the chimichurri; using a blender can make it bitter.
Ingredient Swaps: Lamb rib chops can be used instead of loin chops (they may cook slightly faster). For a traditional chimichurri, use all parsley and a bit of cilantro. Fresh lemon juice or white wine vinegar can replace red wine vinegar. A finely minced fresh red chili can be used instead of red pepper flakes.
Gourmet Variations: Add a salty finish with crumbled feta or goat cheese. Sprinkle toasted pine nuts or pistachios on top for crunch. Add 1/4 tsp each of smoked paprika and ground cumin to the lamb rub for smoky depth. Whisk 1 tsp of honey into the chimichurri to balance the acidity.
Ingredient Swaps: Lamb rib chops can be used instead of loin chops (they may cook slightly faster). For a traditional chimichurri, use all parsley and a bit of cilantro. Fresh lemon juice or white wine vinegar can replace red wine vinegar. A finely minced fresh red chili can be used instead of red pepper flakes.
Gourmet Variations: Add a salty finish with crumbled feta or goat cheese. Sprinkle toasted pine nuts or pistachios on top for crunch. Add 1/4 tsp each of smoked paprika and ground cumin to the lamb rub for smoky depth. Whisk 1 tsp of honey into the chimichurri to balance the acidity.