What temperature should lamb chops be cooked at?

These air fryer lamb chops are cooked at 200C. If you are making them in a regular oven, you would do 220C/200C Fan.

How can I tell if my lamb chops are cooked?

The most reliable way to tell if a lamb chop is cooked is to use a meat probe. They are super handy for all sorts of recipes and aren’t expensive. You can get a fairly basic one <a href="https://www.amazon.co.uk/Thermometer-DOQAUS-Instant-Backlight-Foldable/dp/B07WKKS4HB/ref=sr_1_2_sspa?c=ts&dib=eyJ2IjoiMSJ9.xoHJCIp3wyLJAeppaW3yAsXQijXAqdmi7cEHZkS5mAMM86-fGcUqQlmh8Uly-ZHLvq1mMZxNHziUOkXsBDOcbD8vh1xkHJLYONYb28xcLYlUWrH-A0ldIOw0AyfUZpBxEKvqTRHsXuMvhrQ06uE1Mv20JXqxvu6EDIX4ugtmXxgHdSksUu54KBIKCo_7Z7tBvnOkwu6VxIvpbUQIX4cnx6i4tJkekBUr-7e02jlO4OBy3Z8GCDJio8BCUrAxCUZVxyV42z7l8V2hkSM0gauus93wolIIVPyclexfBp4wv98.OpkoQ7XeggBTJ4x2ULZn74WTO4Wwafp5MEshh_8xR1E&dib_tag=se&keywords=Meat+Thermometers&qid=1736592147&s=kitchen&sr=1-2-spons&ts_id=3187139031&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1">here . For lamb chops, use the below as a guide (I recommend medium or medium-rare): 50–60° C - Rare: deep pink and juicy 60–65° C - Medium rare: warm pink, juicy, tender, and flavourful - RECOMMENDED 65–70° C - Medium: pale pink, moist, and the fat is completely rendered - RECOMMENDED 70–75° C - Medium well: barely pink turning to grey, moist, and verging on dry 75° C and over - Well done: grey throughout and dry. If you don't have a meat probe, I always would err on the side of a little less cooked as it can continue to cook when resting. You can always cut into one to see if you aren't sure.

How long does it take to air fry a lamb chop?

My air fryer lamb chops take around 12-15 minutes. However, the exact time will depend on the size, shape and thickness of your lamb chops and how you like them cooked. Smaller lamb chops will cook quicker, whereas thicker ones will take longer. Remember to turn them half-way through to ensure even cooking. If you like a deep char on the outside, you can always leave them a little longer.

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

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:

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.
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.
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:

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

Find it online: https://desertislanddishes.co/air-fryer-lamb-chops/