Recipe This Air Fryer Garlic Rosemary Lamb Chops

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AIR FRYER ROSEMARY GARLIC LAMB CHOPS



Air Fryer Rosemary Garlic Lamb Chops image

Fragrant rosemary and garlic add so much flavor to these juicy lamb chops. Using air fryers that are at least 5 qt or larger will allow you to cook all the chops in one layer for the full batch. If you only have a small air fryer, you can cook these chops in 2-3 batches.

Provided by Diane

Categories     Main Course

Time 1h24m

Number Of Ingredients 6

1.25 lbs. rack of lamb (, about 7-8 chops)
3 Tablespoons olive oil
2 Tablespoons chopped fresh rosemary
1 teaspoon garlic powder ( or 3 cloves garlic, minced)
1 teaspoon salt (, or to taste)
1/2 teaspoon black pepper (, or to taste)

Steps:

  • Pat dry the lamb rack. Remove silver skin from underside of ribs if needed. Cut into individual chops.
  • In a large bowl, combine olive oil, rosemary, garlic, salt, & pepper. Add the lamb and gently toss to coat in marinade. Cover and marinate for about 1 hour or up to overnight.
  • Preheat the Air Fryer at 380°F/195°C for 4 minutes. Spray air fryer basket/tray with oil spray and place lamb chops in a single layer, making sure not to overlap the meat.
  • Air Fry at 380°F/195°C for 8 minutes, flip and air fry for another 3-6 minutes, or to your preferred doneness. Serve warm.

Nutrition Facts : Calories 427 kcal, Carbohydrate 1 g, Protein 31 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 98 mg, Sodium 668 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AIR FRYER RACK OF LAMB WITH ROASTED GARLIC AIOLI



Air Fryer Rack of Lamb with Roasted Garlic Aioli image

The next time you're in need of an elegant and simple meal, look no further than your air fryer. We used it to cook a rack of lamb, first coating it with a Parmesan crust to produce a crisp, golden outer layer that helps keep the lamb juicy and flavorful. Cooking a whole rack also helps the meat stay tender as there's less chance of overcooking, plus it makes for a beautiful presentation.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

One 8-rib rack of lamb, frenched (1 1/4 to 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
1/3 cup panko breadcrumbs
1 large clove garlic, grated
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
Nonstick cooking spray, for the air-fryer basket and lamb
6 large cloves garlic (unpeeled)
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking.
  • Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
  • Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
  • For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
  • Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
  • Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
  • Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.

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