Garlic Rosemary Air Fryer Lamb Chops Recipe

Grilled lamb chops with herbs served on a bed of mashed potatoes, with a bowl of green beans and a pepper shaker in the background.

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Garlic Rosemary Air Fryer Lamb Chops Recipe

Perfect medium-rare lamb chops in 10 minutes with zero chance of screwing up expensive meat. The air fryer handles the timing and heat while you handle literally nothing—no flipping panic, no splatter cleanup, no wondering if you just torched $30 worth of lamb. Garlic-rosemary rub, set it and forget it, then act like you've been making these for years.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: air fryer, American, Greek, Mediterranean

Servings: servings

Calories: 416kcal

Author: Kita Roberts

Equipment

Air fryer, at least 2-quarts in capacity
Paper towels
small mixing bowl
Whisk

Ingredients

4 loin lamb chops thawed, about 1 pound total
2 tablespoons olive oil
2 teaspoons garlic minced
1 tablespoon fresh rosemary chopped + more for garnish
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

Bring lamb chops to room temperature by removing from the fridge about 15 minutes before cooking.
Add olive oil, garlic, rosemary, salt, and pepper to a small mixing bowl and whisk together.
Pat lamb chops dry, then brush with olive oil mixture.
Preheat air fryer to 400 degrees F.
Line air fryer basket with a liner, then arrange seasoned chops in a single layer.
Cook for 10 minutes, flipping halfway through, or until chops are cook through, 130 (medium-rare)-145 (medium) degrees F.
Remove from air fryer and let rest for 5 minutes before serving.
Top with additional fresh rosemary and serve.

Notes

Cook by thickness, not by cut name. Lamb chops vary widely in thickness. Thicker chops need more time regardless of whether they’re loin or rib.
Pat the lamb completely dry before seasoning. Dry meat will brown; wet meat steams.
Chop rosemary finely. Large pieces can burn at high air-fryer heat.
Flip halfway through cooking for even browning and doneness.
Pull early and rest. Remove lamb at 130–135°F for medium-rare or 140–145°F for medium, then rest 5 minutes to finish cooking. Lamb is best served pink in the center, just like a beef steak. Overcooking past medium causes lamb to get tough.

Nutrition