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Two grilled lamb chops topped with green chimichurri sauce, served on a black plate with a generous smear of creamy white tzatziki sauce.

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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Entree
Cuisine: Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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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