Air Fryer Recipe
Herb-Crusted Lamb Chops
A delicious and easy-to-make herb-crusted lamb chops recipe, perfect for air frying.
Ingredients
- 4 lamb chops
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- ½ cup breadcrumbs
- 1 tablespoon parmesan cheese, grated
Method
- Pat dry the lamb chops with paper towels. Brush them with olive oil and season with salt and pepper.
- In a small bowl, mix together minced garlic, rosemary, thyme, and Dijon mustard. Spread a thin layer of this mixture over the lamb chops.
- In another bowl, combine breadcrumbs and parmesan cheese. Dredge the lamb chops in the breadcrumb mixture, making sure each chop is evenly coated.
- Set your air fryer to 200°C and let it preheat for about 5 minutes.
- Place the herb-coated lamb chops in the air fryer basket. Cook for 8-10 minutes, flipping halfway through, or until the internal temperature reaches 60°C for medium-rare.
- Allow the lamb chops to rest for a few minutes before serving.
Why this works in an air fryer
Patting the chops dry helps the mustard-herb paste stick and lets the breadcrumb crust dehydrate quickly in the air fryer’s fast convection. Lamb fat renders at the chop edges while the parmesan browns, but the short cook protects the lean eye from overcooking once it reaches 60°C.
Equipment notes
Assumes a 4–5 litre basket holding 4 chops in one layer with gaps; in a single-drawer model, place thicker chops towards the hotter rear and swap positions when flipping, while in a dual-zone fryer use one zone only if possible or match both zones and check the smaller chops 1–2 minutes earlier.
Common pitfalls
- Crust looks pale and sandy at minute 8? The chops were too wet or the coating too thick; mist lightly with oil and cook 1–2 minutes longer, leaving more space between chops next time.
- Breadcrumbs are blowing off or collecting in the basket? The mustard layer is too sparse or the crumbs were pressed on loosely; use a thin, tacky coating and press firmly before air frying.
- Garlic tastes harsh or burnt black patches appear before the lamb is done? Minced garlic on the surface is scorching; chop it finer into the mustard, reduce to 190°C, and extend the cook by 1–2 minutes.
- Lamb is grey through by the time the crust browns? The chops are thin or started warm; check from 6 minutes with a probe and pull at 57–58°C to rise during resting.
Variations & substitutions
- Swap fresh herbs for 1 teaspoon each dried rosemary and thyme; dried herbs brown faster, so watch the crust closely after flipping.
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; it may need a light oil spray to colour evenly in the air fryer.
- Replace parmesan with finely grated pecorino for a saltier crust; reduce added salt because the cheese seasons the coating more aggressively.
- Use loin chops rather than cutlets if thicker; expect 2–4 minutes extra cooking and rely on internal temperature rather than time.
Storage & reheating
Keep cooked lamb chops covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot without driving the centre far past medium.
Nutrition
Calories: 250
