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Healthy Air Fryer Lamb Chops

These incredibly tender and flavorful air fryer lamb chops are juicy and filled with flavor, so quick and easy to make. This air fryer lamb chops recipe is Whole30 compliant, Paleo, Keto, low carb, gluten-free, dairy-free, nut-free and sugar-free.

Healthy Air Fryer Lamb Chops


  • Prep time: 5 Minutes
  • Cook time: 7 Minutes
  • Total time: 12 Minutes

Key Ingredients Needed

  • 4 Australian lamb chops. Australian lamb is a great option because it is free range and naturally fed. This yields a much more tender cut of meat.
  • 2 teaspoons olive oil, keep the lamb chops tender and flavorful.
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh basil
  • 1 teaspoon oregano
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • Fresh thyme, for garnish

Instructions/Step By Step Directions

Step 1: First, add all ingredients except fresh thyme to large Ziplock bag. Shake bag until lamb chops are completely coated in olive oil and seasonings.

Step 2: At this point, either preheat air fryer to 400 degrees Fahrenheit to immediately air fry OR place Ziplock bag in fridge for up to 24 hours to marinate.

Step 3: Once air fryer has preheated, arrange lamb chops in air fryer basket or on air fryer pan.

Step 4: Air fry for 7 to 10 minutes. After 7 minutes, use meat thermometer to check internal temperature of meat and add more air frying time if needed.

Step 5: Finally, once meat has reached desired temperature, remove from air fryer.

Step 6: Allow meat to rest for 5 minutes before serving and slicing into.

Step 7: Garnish with fresh thyme if desired.


  • I used Australian lamb loin chops with bone in. They were about 1 inch thick.
  • There are two options with this marinade:
    • The first option is to mix up the marinade, add it to a Ziplock bag and coat the lamb chops in it. Then, immediately air fry. This is great if you are in a time crunch! The lamb will still have a great flavor.
    • The second option is to refrigerate the Ziplock bag with marinade and lamb chops for up to 24 hours. This will enhance the flavor even more. Even an hour or 2 will yield a great result.
  • How to choose lamb chops:
    • Choose lamb chops that are light red in color. Brown lamb chops are probably expired and therefore not safe to eat.
    • Look for light white marbling throughout. This is healthy fat that gives the lamb its flavor.
  • Either air fry immediately after coating lamb chops in oil and herbs or marinate for up to 24 hours.
  • Depending on thickness of lamb chops and air fryer brand, cooking time may need to be added.
  • Use a meat thermometer to determine how cooked the lamb is.
  • Lamb chops are rare at 120°F, they are medium rare at 125°F, medium at 130°F, and well done at 145°F or higher.
  • Allow lamb chops to rest for 5 minutes after air frying. This locks in the juices and flavors.
  • As pictured, they are served over Whole30 Mashed Potatoes and garnished with fresh thyme.
  • Store leftovers in the fridge for up to 4 days.

Nutrition Information

  • Serving size: 4

Amount Per Serving

  • Calories: 353kcal
  • Carbohydrates: 2g
  • Protein: 42g
  • Fat: 19g
  • Saturated Fat: 6g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 10g
  • Cholesterol: 129mg
  • Sodium: 391mg
  • Potassium: 566mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 76IU
  • Vitamin C: 1mg
  • Calcium: 46mg
  • Iron: 4mg

* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]