Air Fryer Lamb Chops with Mint Chimichurri

Stand them in the basket bones up, in a single layer. An air fryer is a small convection oven and the whole trick is air getting all the way round each chop. Crowd the basket and you have steamed six lamb chops.

Why You'll Love Air Fryer Lamb Chops with Mint Chimichurri

The air fryer's stainless steel build handles the high heat needed to get a real sear: crusty edges, rendered fat, evenly cooked from edge to center. The cumin and coriander give the lamb a warm, earthy crust, and the mint chimichurri cuts through the richness with acid and brightness. The air fryer gets you there in under 15 minutes.

Tips and Tricks

• Bring the lamb to room temperature before cooking: cold chops cook unevenly.
• Don't overcrowd the basket. These need space for the hot air to sear the surface.
• Use an instant-read thermometer. Lamb goes from perfect to overcooked fast, so pull at 130°F for medium-rare.
• Make the chimichurri first so it has time to develop while the lamb cooks.

Variations

• Add a pinch of sumac to the seasoning for fruity acidity.
• Swap mint chimichurri for a classic parsley-oregano version.
• Finish with a drizzle of pomegranate molasses for sweetness.

Substitutions

• Lamb rib chops → lamb loin chops (T-bone style). The thermometer decides, not the minutes.
• Fresh mint → increase parsley and add a splash of mint extract (not ideal but workable).
• Red wine vinegar → sherry vinegar or lemon juice.
• Cumin + coriander → ras el hanout for a more complex North African direction.

Best served with

• Couscous or tabbouleh.
• Roasted baby potatoes with herbs.
• A simple arugula salad with shaved parmesan and lemon.

How to Store Leftovers

Store lamb chops and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat lamb gently in the air fryer or a low oven. Chimichurri keeps well: stir before serving.

Common Questions

Air Fryer Lamb Chops with Mint Chimichurri

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Six frenched lamb rib chops rubbed with cumin and coriander, air fried at 400F, over dill yogurt with a mint and parsley chimichurri.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Entree

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

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Lamb Chops

• 6 frenched lamb rib chops
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp ground coriander

Mint Chimichurri

• ½ cup fresh mint packed, finely chopped
• ½ cup fresh parsley packed, finely chopped
• 2 cloves garlic finely minced
• 2 tbsp red wine vinegar
• ¼ tsp red pepper flakes
• ¼ cup extra virgin olive oil
• ¼ tsp kosher salt

Dill Yogurt

• ½ cup plain yogurt
• 2 tbsp fresh dill finely chopped
• 1 tbsp lemon juice
• 1 small garlic clove grated
• pinch kosher salt

Equipment

• Air Fryer
• Mixing bowl
• Paper Towels
• Instant-read thermometer

Method

 

1. Pat lamb chops dry with paper towels.
2. Rub with olive oil, then season on both sides with salt, pepper, cumin, and coriander.
3. Let sit at room temperature for 15-20 minutes.
4. Combine mint, parsley, garlic, red wine vinegar, red pepper flakes, and salt in a bowl.
5. Stir in olive oil until combined.
6. Place lamb chops in the air fryer basket in a single layer, bones pointing up.
7. Air fry at 400°F for 6 minutes total as a guide, flipping once halfway.
8. Start checking the temperature after you flip. Probe the thickest part from the side, not touching the bone, and pull at 130°F for medium-rare. The thermometer decides, not the minutes.
9. Rest for 3-5 minutes. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
10. Stir together yogurt, dill, lemon juice, garlic, and salt for the dill yogurt.
11. Spread dill yogurt on a plate as a base.
12. Arrange lamb chops on top.
13. Spoon mint chimichurri generously over the chops.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: cover and refrigerate for up to 3 days. Reheat gently in a low oven or air fryer; store the chimichurri and dill yogurt separately.

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