Air Fryer Reference
Lamb Chops
protein · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 10 min
- 4 lamb loin or rib chops
- Flip at
- 5 min
- flip once
- Internal temp
- 145 °F
- 63 °C
Doneness
Exteriors are crusted and deeply browned; centres show pink with clear (not red) juices when sliced; bones are clean at the rim.
Oil & seasoning
Brush both sides with olive oil — needed for the crust on lean lamb.
Season with: kosher salt, black pepper, rosemary, garlic, thyme, lemon zest.
Watch out for
- Pull lamb at 145 °F / 63 °C for medium-rare, the texture lamb is meant to be served at. Well-done lamb (above 160 °F) tastes liver-y.
- Bring the chops to room temperature for 30 minutes before cooking — straight from the fridge cooks unevenly.
- Rest 5 minutes after cooking. Lamb loses moisture fast when sliced hot.