Air Fryer Lamb Chops Lemon Butter (Printable)

Tender lamb chops seasoned with herbs, air-cooked and topped with a zesty lemon butter finish.

# Ingredient List:

→ Lamb

01 - 8 lamb rib chops (about 1 inch thick)
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme, finely chopped
06 - 1 teaspoon kosher salt
07 - ½ teaspoon black pepper

→ Lemon Butter

08 - 3 tablespoons unsalted butter, softened
09 - Zest of 1 lemon
10 - 1 tablespoon lemon juice (freshly squeezed)
11 - 1 tablespoon fresh parsley, chopped
12 - ¼ teaspoon salt

# How to Make:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and black pepper until well combined.
03 - Pat the lamb chops dry with paper towels. Rub the seasoning mixture evenly over both sides of the lamb chops.
04 - Arrange the lamb chops in a single layer in the air fryer basket. Cook for 6 minutes, flip, and cook for another 5–6 minutes for medium-rare, or until desired doneness.
05 - While the lamb cooks, combine softened butter, lemon zest, lemon juice, parsley, and salt in a small bowl. Mix until smooth.
06 - Remove lamb chops from the air fryer. Immediately top each chop with a dollop of lemon butter. Let rest for 2–3 minutes before serving.

# Expert Tips:

01 -
  • The air fryer creates this beautiful restaurant-quality sear without any mess or splattering on your stovetop
  • That lemon butter melts over the hot lamb and creates an instant sauce that feels incredibly fancy but takes thirty seconds to stir together
  • You can have dinner on the table in under twenty-five minutes start to finish
02 -
  • Letting the meat rest for those few minutes is non-negotiable. The juices redistribute and make all the difference between a dry chop and an incredible one.
  • Do not overcrowd the air fryer basket. The air needs space to circulate around each chop for even cooking.
03 -
  • Bringing the lamb to room temperature for twenty minutes before cooking ensures even cooking throughout
  • The lemon butter can be made ahead and kept refrigerated, just let it soften before serving

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