Easy Air Fryer Lamb Chops with Lemongrass and Chilis
Air fryer lamb chops infused with the distinct flavors of Southeast Asia are your ticket to a gourmet-inspired dinner without the fuss. Give them a try next time you’re tired of the usual chicken and beef – they’re a great way to switch up your meal routine!
What you’ll love about this recipe:
- Prep Ahead: The lemongrass marinade gives these lamb chops so much flavor and helps tenderize them. Prep them up to a day in advance to save time when you’re ready to cook!
- Restaurant-Quality: Trust me, these lamb chops taste like they’re straight out of an upscale restaurant. Go ahead and impress your dinner guests (or just yourself)!
- Boredom Buster: Lamb chops are a fantastic break from the usual chicken and beef. Well, say goodbye to monotony with this easy change!
You won’t believe how easy air fryer lamb chops are!
I have a seriously delicious and mouthwatering treat to share with you today.
I fell head over heels for air fryer lamb chops when I first made them for my Ninja Foodi Cookbook. In my opinion, it’s by far the best way to cook lamb!
This recipe, with an easy lemongrass and chili marinade inspired by the flavors of Southeast Asia, takes them to a completely new level.
It combines the savory punch of fish sauce with the brightness of lemongrass, the heat of chili paste, and a hint of brown sugar that helps them get all caramelized as they cook. They’re super tender and juicy with the perfect balance of savory, pungent, and sweet flavors. I’m drooling just thinking about them!
To make things even better, this easy recipe is just as perfect for a weeknight dinner as it is for holidays or other special occasions. Give them a try the next time you find yourself tired of chicken and beef – or if you’re just in the mood to try something new!
Ingredients You’ll Need
Lamb Chops: You can use either lamb rib chops (what most people usually think of when they picture lamb chops or a rack of lamb, these usually have a long bone extending from one end) or loin chops, which are more compact, with a t-bone in the middle. I usually go for loin chops, which tend to be more affordable. Plus their compact size means they fit in the air fryer better!
Fish Sauce: Fish sauce is an awesome condiment, and I always have a bottle of it in my fridge. It boosts the savory and umami flavors in your recipes and has a subtle sweetness that balances out bitter and spicy ingredients really nicely. If you’ve never used it before I will warn you: it smells super funky so I don’t advise sniffing it! That smell doesn’t come through in the final dish at all.
Lemongrass Paste: I highly recommend Gourmet Garden paste for that fragrant burst of delicious flavor without the hassle of using fresh lemongrass. If you are lucky enough to have fresh lemongrass on hand, you can finely mince it. You’ll need 2 tablespoons. Keep in mind that if you go this route, your marinade will be much dryer; that’s ok! Just rub it onto the chops liek a dry rub.
Lime Juice: For a bit of tang and a citrusy flavor that complements the lemongrass. Fresh is always best, but bottled lime juice works in a pinch (just make sure it isn’t sweetened lime juice meant for cocktails)
Brown Sugar: To balance the flavors beautifully and help the chops caramelize.
Chili Paste: Sriracha, chili garlic sauce, or gochujang – it’s your call. Just bring on the heat!
Garlic: Always.
Olive Oil: To help bring the marinade together.
Pro Tips
- Don’t skip the marinating time. Letting your lamb chops soak up all those flavors makes the dish even more spectacular.
- Let the lamb rest for a few minutes before serving – this lets the juices redistribute, bringing peak tenderness and juiciness to your chops!
Frequently asked questions
Keep them in the fridge in an airtight container for up to 3 days. They’re great reheated gently or enjoyed at room temperature. I love putting leftover lamb chops on top of a salad!
Absolutely! Make sure they’re in a sealed container or freezer bag for up to 3 months.
You can go so many different directions! I love them with jasmine rice and Brussels sprouts in peanut sauce. They’re also great with green beans or broccoli. You could also serve them with noodles, like a lo mein, or on top of a big salad loaded with carrot, celery, cilantro, radishes, and peanut dressing.
If you don’t have an air fryer, you can broil the lamb chops on high for 5 minutes on each side.
Use a meat thermometer to ensure they reach an internal temperature of 145F for medium-rare or 160F for medium. I don’t recommend cooking them beyond medium, becuase they can start to get tough and dry.
