Lamb chops cook quickly in an air fryer and, like steak, benefit from being treated as a cut where doneness is a matter of preference rather than a strict safety threshold — whole cuts of lamb carry the same safety logic as beef steak, unlike minced meat.
Timing
For standard 2cm loin or rib chops at 200°C: pink/medium, 8–9 minutes, flipping halfway; well-done, 11–12 minutes. Thicker chops (2.5cm+) add 1–2 minutes to each. Preheating for 2–3 minutes helps get a better initial sear on the outer fat edge.
Target Temperatures
Medium-rare/pink: 57–60°C. Medium: 63–65°C. Well-done: 70°C+. As with steak, pull chops a few degrees below your target and rest, since they continue cooking during the rest period.
A Simple Herb Crust
Rosemary, garlic and a light oil rub, applied at least 15 minutes before cooking, gives a genuinely good crust without needing a marinade or long prep — press chopped herbs and garlic gently onto the fat edge specifically, where they'll crisp alongside the rendering fat rather than just sitting on the lean meat surface.
Rendering the Fat Edge
Lamb chops have a fat strip along one edge that benefits from direct contact with the basket — standing chops on this edge for the final 2–3 minutes (if your air fryer basket allows it) renders and crisps the fat properly, rather than leaving it soft and chewy, which is a common complaint with pan-cooked lamb chops that spend most of their time lying flat.
Resting
Rest for 4–5 minutes under loosely tented foil before serving — a shorter rest than a full roast joint needs, given the chops' smaller mass, but still enough to let juices redistribute before cutting.