Air-Fried Lamb Shoulder Chops: Quick, Easy, Delicious

Lamb shoulder chops are a cheaper cut of meat with fat marbling that requires a shorter cooking time. They can be cooked in a skillet, baked in the oven, or air-fried. Air-frying lamb shoulder chops is a quick and easy way to prepare a juicy, flavourful, and delicious meal without the gaminess that some people dislike. The secret to amazing air-fried lamb shoulder chops is in the marinade, which flavours the dish with minimal prep time, and the acid in the marinade tenderizes the meat.

How to cook lamb shoulder chops in an air fryer

Marinating the lamb shoulder chops

Marinating lamb shoulder chops is a great way to infuse flavour into the meat and ensure it turns out tender. Here's a guide on how to do it:

Firstly, decide on your marinade ingredients. A classic combination for lamb is red wine vinegar, olive oil, rosemary, oregano, salt, garlic powder, and black pepper. You can also experiment with other herbs and spices, such as coriander, mustard, or cayenne pepper, to suit your taste preferences.

Combine the chosen ingredients in a bowl and mix well. You can adjust the quantities of each ingredient to your liking, but ensure there is enough liquid (oil and/or vinegar) to thoroughly coat the lamb chops.

Next, prepare the lamb chops. If they have excess fat, trim some of it off, as desired. Then, place the chops into the bowl with the marinade and use a brush or spoon to ensure they are well coated. Cover the bowl and place it in the fridge.

The lamb chops should be left to marinate for at least an hour, and up to 5 hours if you're using red wine vinegar. For deeper flavour penetration, you can leave them to marinate for longer, up to 4-8 hours, but remember to flip the chops occasionally so that all sides of the meat are in contact with the marinade.

Once the lamb chops have finished marinating, lift them out of the bowl and carefully place them in the hot air fryer basket, ensuring they are in a single layer with no overlapping pieces.

Now your lamb shoulder chops are ready to be cooked in the air fryer!

Air fryer settings and cooking time

The ideal temperature and cooking time for lamb shoulder chops depend on the level of doneness you want. It's important to note that the cut, thickness, and weight of the lamb chops can impact the cooking time.

First, preheat your air fryer to 380–400 °F (190–200 °C) for 5 minutes. If you're using an air fryer oven, place the lamb chops on the top rack.

Next, add the lamb chops to the air fryer basket in a single layer. Make sure they don't overlap. Spray the chops with olive oil and season them with salt, pepper, onion powder, or other spices and herbs of your choice.

Now, it's time to air-fry! The cooking time will depend on your desired level of doneness. For medium-rare, cook for 7–8 minutes on each side or until the meat reaches an internal temperature of 130–140 °F. For medium, increase the cooking time to 8.5–9 minutes, aiming for an internal temperature of 150 °F. Well-done lamb chops will require a longer cooking time of 12–15 minutes or more, with a target internal temperature of 165 °F.

Use a meat thermometer to check the internal temperature of the lamb chops and ensure they've reached the desired level of doneness. After air-frying, let the lamb chops rest for 5–15 minutes before serving. Cover them with foil to keep them warm.

Internal temperature and doneness

The ideal internal temperature for lamb shoulder chops depends on how well-done you want them to be. The American Lamb Board recommends a minimum internal temperature of 145°F for medium-rare lamb chops. At this temperature, the meat will still be quite pink. For medium-rare chops, you can also aim for an internal temperature of 130°F. For a medium cook, the internal temperature should be 150°F.

Well-done lamb shoulder chops are recommended to be cooked to an internal temperature of 165°F. However, it is important to note that cooking lamb past medium will result in a more pronounced gamey flavor. Additionally, overcooking lamb shoulder chops will result in a chewier texture.

To ensure your lamb shoulder chops are cooked to your desired level of doneness, it is important to use a meat thermometer to check the internal temperature. The chops should be cooked in a single layer to ensure even cooking. Depending on the thickness of the chops, the cooking time will vary, so adjust accordingly.

Resting and slicing the lamb

Once you've cooked your lamb shoulder chops in the air fryer, it's important to let them rest before slicing and serving. This will help keep the meat juicy and tender. Cover the lamb with foil to keep it warm while it rests.

The amount of resting time needed will depend on the size and thickness of your lamb chops, but generally, it's a good idea to let them rest for at least 5 minutes. If you have thicker chops, you may want to let them rest for up to 15 minutes.

When you're ready to slice the lamb, use a sharp knife and cut carefully across the grain. This will help ensure that your lamb chops are tender and not tough or chewy. You can also trim off any excess fat before slicing, if you prefer.

Finally, use a meat thermometer to confirm that your lamb has reached the desired internal temperature. For medium-rare lamb chops, the internal temperature should be 130°F, while medium lamb chops should be 145°F, and well-done lamb chops should be over 145°F. Keep in mind that the lamb will continue to cook a little bit even after being removed from the air fryer, so it's best to remove it just before it reaches your desired temperature.

Side dishes and leftovers

Lamb shoulder chops are best served with mashed potatoes and a garden salad. The lamb's strong gamy taste pairs well with Mediterranean-inspired sides, such as Greek lemon potatoes.

You can also cook a variety of side dishes in the air fryer. Try air fryer vegetables, such as potatoes, or other vegetables of your choice.

Leftover lamb shoulder chops can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen; place the cooked and cooled chops in a ziplock bag and store them in the freezer for up to two to three months. To reheat, warm the chops in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for about 10 minutes. Be careful not to overcook.

Frequently asked questions