Step by step

Method

5 steps

1. 1

   Whisk 2 finely grated garlic cloves, 1 tablespoon chopped fresh rosemary, 1 teaspoon fresh thyme leaves, a pinch of cayenne, ¾ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 tablespoon lemon juice, and 2 tablespoons olive oil.

2. 2

   Coat 8 lamb rib or loin chops (about 1 inch thick, 1½–2 lb total) with the marinade. Cover and refrigerate at least 1 hour or up to overnight.

3. 3

   Take the chops out 20 minutes before cooking so they aren't ice-cold in the middle. Preheat the air fryer to 390°F. Let excess marinade drip off and arrange the chops in one layer — batch rather than overlap.

4. 4

   Air fry 8–11 minutes, flipping halfway, until browned and the thickest chop hits at least 145°F for medium-rare to medium (pull earlier only if you know your preference and are comfortable with it). Thinner chops finish closer to 8.

5. 5

   Rest 3–5 minutes, then serve with lemon wedges. You want browned herby lamb chops with a juicy pink center — not grey dry meat or a raw cold middle.