Air Fryer Lamb Chops

Did you know that you can cook the most delicious lamb chops in the air fryer? This recipe will teach you how to cook the perfect air fryer lamb chops, every single time. The secret lies in the gorgeous smoked paprika and herb yoghurt marinade. It adds so much flavour and helps create the most tender, juicy lamb chops. Plus, thanks to the air fryer, they cook in just 15 minutes! 

Whether you normally oven-roast or pan-fry your lamb chops, once you try these air fry lamb chops, there is no going back! You get the same succulent lamb but in a fraction of the time. Always a win in my book - especially on a busy weeknight. You do need to set aside some time to allow the lamb chops to marinate. Don’t be tempted to skip this step as it really does give a wonderful flavour and even more delicious texture. You can do it in the morning or even the night before, then cover and chill in the fridge until you are ready to cook supper.

You can serve these air fryer lamb chops in so many different ways. Here I have gone for a delicious tomato and aubergine stew and some crispy chickpeas for texture. If I am feeling hungry, I also add some grains or flatbread. You can switch it up entirely though and go for potatoes and seasonal greens. They are fabulous with my herby crispy potatoes with cavolo nero and chimichurri. Alternatively, opt for something Mediterranean like my Greek pasta salad with orzo. Scroll down to the ‘what else can I serve with these air fryer lamb chops’ section for a whole host of ideas…

Why you will love this recipe:

• They are so quick and easy compared to other lamb chop recipes.
• They are full of flavour and texture. Think crispy, smoky chickpeas, spiced lamb and rich tomato and aubergine stew. All topped off with a creamy, tangy and zesty lemon yoghurt.
• They are so versatile. You can serve them with lots of different sides.

How To Cook Lamb Chops in the Air Fryer:

The full recipe is below but at a glance:

• Mix together the yoghurt marinade and brush all over the lamb chops. Place in a dish and leave to marinade for at least 20 minutes - if marinating for longer, cover and chill in the fridge.
• Preheat the air fryer to 200C. 
• Carefully add the marinated lamb chops to the air fryer and cook for about 12-15 minutes, turning halfway through, or until crisp on the outside and tender on the inside. If you like them really charred, you may like to give them a little longer.
• When the lamb is ready, remove from the air fryer, cover with foil and leave to rest for 3-5 minutes
• Serve with any sides you like. We like crispy chickpeas, lemony yoghurt and a tomato & aubergine stew.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Greek yoghurt - this is used in the marinade to make deliciously tender air fryer lamb chops. I also combine it with lemon for a zesty lemon dip. Opt for full-fat yoghurt for the best results.

Dried herbs and spices - a mixture of smoky paprika, dried oregano, cumin and coriander makes a delicious marinade for the air fryer lamb chops. I also roast the chickpeas in smoked paprika for extra flavour. 

Lamb chops - go for the best quality you can find. You want them fairly thick (around 4 cm) with plenty of meat.

Salt - I recommend Maldon Salt for the best flavour. Their flavoured options also work well for a subtle hint of chilli or extra garlic flavour.

Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour.

More Ingredients (for the tomato & aubergine stew and chickpeas):

Chickpeas - crispy chickpeas add a delicious texture and work really well with these air fryer lamb chops.

Olive oil - good quality olive oil adds such a lovely flavour to the base of the tomato and aubergine stew. It also helps the roasted chickpeas crisp up. 

Red onion - this has a milder flavour than white onion. However, you can use any onion you have to hand.

Red pepper - this adds sweetness to the tomato and aubergine stew. 

Aubergine - also known as ‘eggplant’. It absorbs all the beautiful flavours in the tomato stew really well. 

Garlic cloves - 2 cloves give a subtle garlic flavour. You can add more if you want it stronger. You can also use garlic granules or garlic paste/purée if you don’t have fresh.

Tinned chopped tomatoes - Mutti is my favourite. They can be expensive so you can also use whatever you usually buy.

Capers - these bring a salty, savoury, umami flavour to the tomato and aubergine stew but are entirely optional. 

Parsley - this gives a fresh peppery flavour to the tomato and aubergine stew. I also like to sprinkle extra over as a garnish.

Lemon - lemon zest creates a wonderfully refreshing yoghurt sauce.

Rocket - also known as ‘arugula’. It has a peppery, almost mustard-like, flavour that works really well with these air fryer lamb chops. 

Substitutions and Variations:

Oil: a fruity olive oil is delicious in the tomato and aubergine stew and drizzled over the chickpeas. However, you can swap for rapeseed oil. Borderfields has some lovely flavours.  

Peppers: you can use an orange or yellow pepper if that is all you have. I would avoid green peppers as they can be a little bitter. 

Beans and pulses: you can swap the chickpeas for all sorts of beans and pulses. I love making crispy roasted butter beans. Haricot, flageolet or kidney beans all work well too. Just make sure you use the cooked variety and drain them well first. Although I use tinned chickpeas here, I really love the various jarred beans from Bold Bean Co. They have the most incredible texture and flavour.  

Spices: I love the smokiness of smoked paprika on the crispy roasted chickpeas. However, you can add all sorts of different spices or stick to a herb-based seasoning. I also highly recommend making extra as they make a deliciously moreish snack! 

Chillies: you can add some chilli heat to these air fryer lamb chops by sprinkling with crushed chilli flakes. Alternatively, scatter with a sliced chilli or drizzle with chilli oil just before serving. 

Texture: if you want to add extra texture to these air fryer lamb chops, sprinkle with some toasted nuts. Pine nuts, flaked almonds, chopped hazelnuts, almonds or cashews all work well. Don’t be tempted to skip the toasting as it brings out so much flavour. I also love sprinkling with crispy onions. 

Fresh herbs: you can swap the parsley for roughly chopped coriander, if you prefer. A sprinkling of thinly sliced chives or spring onion also works well.

Here's how to make simple Air Fryer Lamb Chops:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Mix together the yoghurt and spices and brush all over the lamb chops. Place in a dish and leave to marinade for at least 20 minutes - if marinating for longer, cover and chill in the fridge. Preheat the air fryer to 200C. 

TWO: Carefully add the marinated lamb chops to the air fryer and cook for about 12-15 minutes, turning half-way through, or until crisp on the outside and tender on the inside. If you like them really charred, you may like to give them a little longer.

To serve: when the lamb is ready, remove from the air fryer, cover with foil and leave to rest for 3-5 minutes. Then set the lamb chops on a plate. Serve with the tomato and aubergine stew, lemon yoghurt, crispy chickpeas and rocket.

Here's how to make Tomato & Aubergine Stew and Crispy Chickpeas to serve alongside:

THREE: Meanwhile, mix together the drained chickpeas with the olive oil, paprika and salt.

FOUR: Air fry for 20 minutes, turning every now and then, until crispy (either slide the lamb chops to one side or cook on a separate shelf).

FIVE: For the tomato and aubergine stew: heat the oil in a large non-stick frying pan, add the onion and sauté for 5 minutes or until starting to soften. Add the peppers, aubergine and garlic, then continue to cook for 5-10 minutes, stirring occasionally, until soft. 

Add the chopped tomatoes, capers (if using) and parsley. Stir well and bring to the boil. Reduce the heat and gently simmer for 5-10 minutes. Season to taste with salt and freshly ground black pepper - if using capers, go easy on the salt as they are already quite salty.

SIX: Meanwhile, mix together the remaining Greek yoghurt and zest of a lemon.

To serve: when the lamb is ready, remove from the air fryer, cover with foil and leave to rest for 3-5 minutes. Then set the lamb chops on a plate. Serve with the tomato and aubergine stew, lemon yoghurt, crispy chickpeas and rocket.

Cooking Tips:

Yoghurt marinade: don’t be tempted to skip the yoghurt marinade. It helps make these air fryer lamb chops beautifully tender.

Crispy chickpeas: if you don’t have room in your air fryer, you can roast them in the oven at 200C/180C Fan for about 25-30 minutes. Shake the tray a few times and watch closely to make sure they don’t burn. 

Capers: these can be very salty so, if using, bear that in mind when seasoning the dish. Keep tasting as you go along to ensure the perfect balance of flavours. 

Rest: allow your lamb chops to rest, covered with foil, for around 3-5 minutes before serving. This gives the juices time to redistribute throughout the meat, making it even more juicy and flavourful.

What else to serve with air fryer lamb chops

These air fryer lamb chops are so versatile. Although I love them with this tomato and aubergine stew, crispy roasted chickpeas and zesty lemon yoghurt, there are SO many other ways to serve them.

Potatoes - air fryer lamb chops are delicious with all sorts of potatoes. In spring/summer, I love them with my hasselback potatoes with salsa verde and labneh. Or you can try my air fryer version with a yummy sour cream and chive dip. Alternatively, if, like me, you find it hard to resist a cheesy potato, try my cheesy smashed potatoes. They are so good. Creamy dauphinoise or buttery mash are also divine with air fryer lamb chops.

Pasta and grains - feel free to put a Mediterranean/Moroccan/Lebanese twist on these air fryer lamb chops. They are delicious with this Greek pasta salad with orzo or the roasted tomato giant couscous salad in this recipe. I also love them with my feta and herby couscous. 

Seasonal greens - some gently wilted spinach or sautéed seasonal green veggies are delicious with these air fryer lamb chops. Plus, you can switch it up depending on what time of year it is.

Mint - lamb and mint is a match made in food heaven. If I am serving some classic British sides with these air fryer lamb chops, I will always include mint sauce. Although if I am going for a more Mediterranean vibe, tzatziki is the way forward! 

Redcurrant jelly - the sweet-tart flavour works really well with these air fryer lamb chops. So would cranberry sauce. You can serve a spoonful on the side or stir it into the gravy.

Traditional roast - take the stress out of a Sunday roast and serve these air fryer lamb chops as your meat. It means you have more time to focus on the sides. I often serve with my maple and butter glazed carrots, sticky red cabbage, easy cheesy baked leeks and air fryer honey glazed parsnips. Not forgetting the roasties and gravy, of course! 

Chimichurri - if you are going for a summer vibe, try serving these air fryer lamb chops with chimichurri. If you haven’t heard of it, it is a popular Argentinian sauce made with olive oil, red wine vinegar, garlic, chilli flakes, finely chopped parsley and oregano. It is often served with steak but I love it with all sorts. In fact, why not make my herby crispy potatoes with chimichurri?

Frequently Asked Questions

More FAQs

Other recipes you might enjoy:

If you enjoyed these air fryer lamb chops, try my crispy lamb mince bowl with couscous and salady bits or lamb mince meatballs with buttery rice and tzatziki. Also don’t miss my lamb burgers with tzatziki and pesto. 

For more air fryer recipes, try my Crispy Pork Belly and my Golden Hasselback Potatoes.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Air Fryer Lamb Chops

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These air fryer lamb chops are such an easy way to cook lamb. Adding a herby yoghurt marinade makes them deliciously tender and succulent. 

• Author: Margie Nomura
• Prep Time: 10 minutes + marinating
• Cook Time: 25 minutes
• Total Time: 35 minutes + marinating
• Yield: Serves 2
• Category: Lamb
• Method: Air Fryer
• Cuisine: Middle Eastern Inspired

Ingredients

Scale 1x2x3x

For the lamb:

• 2 tbsp Greek yoghurt
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 6 lamb chops

For the crispy chickpeas:

• 1 x 400g tin chickpeas, drained
• 2 tsp olive oil 
• 2 tsp smoked paprika
• Salt, to taste

For the tomato and aubergine stew:

• About 1 tbsp olive oil
• 1 red onion, finely diced
• 1 red pepper, finely diced
• ½ aubergine, diced into 2 cm cubes
• 2 garlic cloves, finely chopped
• 1 x 400g tin chopped tomatoes
• 1 tbsp capers (optional)
• 1 handful parsley, freshly chopped
• Salt and freshly ground black pepper

 For the lemon yoghurt:

• 100ml Greek yoghurt
• Zest of 1 lemon

To serve:

• Rocket, washed and ready-to-eat

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Instructions

To make the air fryer lamb chops:

1. Mix together the yoghurt and spices and brush all over the lamb chops. Place in a dish and leave to marinade for at least 20 minutes - if marinating for longer, cover and chill in the fridge.
2. Preheat the air fryer to 200C. 
3. Carefully add the marinated lamb chops to the air fryer and cook for about 12-15 minutes, turning half-way through, or until crisped on the outside and tender on the inside. If you like them really charred, you may like to give them a little longer.
4. To serve: when the lamb is ready, remove from the air fryer, cover with foil and leave to rest for 3-5 minutes. Then set the lamb chops on a plate. Serve with any sides you like, we love making a tomato and aubergine stew, lemon yoghurt, crispy chickpeas and rocket.

To make the Crispy Chickpeas and Tomato & Aubergine Stew:

1. Meanwhile, mix together the drained chickpeas with the olive oil, paprika and salt. Air fry for 20 minutes, turning every now and then, until crispy (either slide the lamb chops to one side or cook on a separate shelf).
2. For the tomato and aubergine stew: heat the oil in a large non-stick frying pan, add the onion and sauté for 5 minutes or until starting to soften. Add the peppers, aubergine and garlic, then continue to cook for 5-10 minutes, stirring occasionally, until soft. 
3. Add the chopped tomatoes, capers (if using) and parsley. Stir well and bring to the boil. Reduce the heat and gently simmer for 5-10 minutes. Season to taste with salt and freshly ground black pepper - if using capers, go easy on the salt as they are already quite salty.
4. Meanwhile, mix together the remaining Greek yoghurt and zest of a lemon.
5. Serve the lamb chops, some stew, sprinkle with chickpeas and a dollop of lemony yoghurt.

Notes

Capers: these add a salty, savoury umami flavour to the tomato and aubergine stew. If you aren’t a fan, you can leave them out.

Serving suggestions: the tomato and aubergine stew, roasted chickpeas and zesty yoghurt are a (highly recommended) serving suggestion. However, there are lots of different ways to enjoy these air fryer lamb chops. Imagine anything from spiced Moroccan-style couscous to creamy pomme dauphinoise and seasonal greens. Check out the sub-section in the post for more inspiration.

Make ahead: you can marinate the air fryer lamb chops up to 24 hours in advance. Then cover and chill in the fridge. Once cooked, they are best eaten straight away. The crispy chickpeas can be cooked, left to cool completely then popped in a jar for up to 5 days. They might not stay quite as crispy, but they will still be delicious. You can also make the tomato and aubergine stew in advance. Leave to cool completely before covering and chilling for up to 3 days. Reheat on the hob over a gentle heat until piping hot, or for a few minutes in the microwave. You can mix up the lemon yoghurt in advance and keep it covered and chilled in the fridge for up to 5 days.

To Store: Any leftovers can be stored in an airtight container in the fridge for 3-4 days.

To Reheat: To avoid overcooking, I would eat it cold (I like to remove from the fridge 20-30 mins before eating for it to lose its fridge chill). I love it in a salad. However, if you want to reheat, I like to use the microwave for around 2 minutes, flipping over halfway. It should be hot all the way through. You could also reheat in the air fryer for around 7-8 minutes at 180c until hot all the way through.

To Freeze: the tomato and aubergine stew can be frozen for up to 3 months. Spoon into a tupperware, leave to cool completely before covering and freezing. Defrost in the fridge before reheating on the hob or in the microwave until piping hot.