Air Fryer Recipe
Herbed Lamb Cutlets
Herbed lamb cutlets make a lovely, elegant meal, and the air fryer keeps them succulent while the rosemary and thyme turn fragrant.
Ingredients
- 8 lamb cutlets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Lemon wedges, for serving
Method
- Mix the olive oil, minced garlic, rosemary, thyme, salt and pepper in a bowl until you have a herb paste.
- Coat the lamb cutlets evenly with the herb mixture.
- Preheat the air fryer to 200°C (392°F) for 5 minutes.
- Arrange the cutlets in the air fryer basket without overcrowding, then cook for 10-12 minutes, turning halfway through.
- Leave the cutlets to rest before serving with lemon wedges.
Why this works in an air fryer
Air frying suits lamb cutlets because fast convection dries the herb-oil coating, browns the exposed meat and renders the fat edge before the interior overcooks. Garlic and herbs cling in the oil, but need space around each cutlet so hot air can crisp rather than steam the surface.
Equipment notes
Assumes a 5–6 litre basket holding 8 cutlets in one loose layer; if your basket is smaller, cook in batches rather than stacking. In a single-drawer model, place the thicker fat edges towards the hotter outer airflow and flip once; in a dual-zone air fryer, split the cutlets evenly and start checking 1–2 minutes earlier, as smaller loads brown faster.
Common pitfalls
- Herbs turning black before the lamb is browned? The garlic/herb paste is scorching; scrape off excess loose garlic, lower to 190°C and add 1–2 minutes.
- Cutlets look grey and wet at minute 8? They are too crowded or too damp; pat dry, leave gaps between bones and meat, and cook a second batch if needed.
- Fat edge still chewy while the meat is cooked? The cutlets lay flat without rendering; stand them fat-side-up against the basket edge for the final 2–3 minutes.
- Meat firm and dry after resting? The cutlets were likely too thin for 10–12 minutes; for slim French-trimmed cutlets, start checking at 7–8 minutes and rest briefly, not on a hot tray.
Variations & substitutions
- Swap rosemary for oregano for a softer Mediterranean flavour; oregano scorches slightly less, so the same temperature works well.
- Add 1 teaspoon Dijon mustard to the herb paste; it helps the coating cling but browns faster, so check the surface from minute 8.
- Use lamb loin chops instead of cutlets; they are usually thicker and need about 2–4 minutes longer, with a temperature check near the bone.
- Add lemon zest to the paste rather than extra lemon juice; zest gives aroma without adding moisture that would slow browning.
Storage & reheating
Keep cooked cutlets covered in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 3–5 minutes until hot without drying the meat.
Nutrition
Calories: 250
