Air Fryer Lamb Chops
These air fryer lamb chops are such an easy way to cook lamb. Adding a herby yoghurt marinade makes them deliciously tender and succulent.
Servings: 2 servings
Ingredients
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:
- 100 ml Greek yoghurt
- Zest of 1 lemon
To serve:
- Rocket washed and ready-to-eat
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
Scroll up for a step-by-step guide with images to help you make this easy pork recipe.
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: To freeze the lamb chops: cook them and cool. Place in a freezer bag or a Tupperware and store inthe freezer for up to 2 months. Defrost when ready to eat, and 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. spoon into a tupperware, leave to cool completely before covering and freezing for up to 3 months. Defrost in the fridge before reheating on the hob or in the microwave until piping hot.
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.
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.