AIR FRYER LAMB CUTLETS

Lamb cutlets served on a plate with fresh oregano

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Air fryer lamb cutlets are quick to prepare, wonderfully tender and juicy, and packed with flavour-making them perfect for an easy family dinner. Marinated in a simple combination of lemon, garlic, oregano and extra virgin olive oil, these lamb cutlets are ready in under 30 minutes.

Prep Time10

Cook Time15

Resting Time5

Course: Appetizer, Main Course

Keyword: air fry, air fryer, From scratch, lamb, lamb chops, lamb cutlet

Servings:

Calories: 300kcal

Ingredients

600 g Lamb cutlets (rib chops) approximately 8
2 tablespoon Lemon juice approximately half a lemon
1 teaspoon Dried oregano
1 teaspoon Garlic minced
1 tablespoon Extra virgin olive oil
Salt to taste
Pepper to taste

Metric - US Customary

Instructions

Combine the lamb cutlets, lemon juice, oregano, garlic, olive oil, salt and pepper in a large mixing bowl. Allow the lamb to marinate for 5-10 minutes, or longer in the fridge if you have time.
Place the lamb cutlets in the air fryer basket in a single layer. Set the temperature to 190°C (375°F) and air fry for 5 minutes.
Turn the lamb cutlets over and cook for a further 5 minutes at 190°C (375°F).
Turn the lamb cutlets on their sides so fat caps are facing upwards. Position them side by side so they don’t fall over. Cook for a further 3-5 minutes at 190°C (375°F), or until the lamb is cooked to your liking.
Remove the lamb cutlets from the air fryer basket and rest for 3-5 minutes before serving.

Notes

Air fryers vary in power and performance, so cooking times may differ between models. Use the cooking times provided as a guide only, and adjust as needed based on your air fryer, the thickness of your lamb cutlets, and your preferred level of doneness.

STORAGE

Store leftover lamb cutlets in an airtight container in the fridge for up to 3 days.

TIPS

Don't overcrowd the basket. Arrange the lamb cutlets in a single layer with a little space between them so the hot air can circulate and brown the meat evenly. If you have a smaller air fryer, cook the cutlets in batches.
Rest the cutlets for 3-5 minutes after cooking. This gives the juices time to redistribute and helps keep the lamb tender and juicy.
Preheating is generally not required for modern air fryers but may be better for some older models. Refer to your manufacturer’s recommendations.
Use a meat thermometer to help achieve your preferred level of doneness. Insert the probe in the thickest part of the meat, away from the bone. Remember that the temperature will continue to rise slightly after you remove the lamb from the air fryer, so remove it when it is approximately 3–6°C below your target temperature.

Level of doneness	Temperature
Rare	60°C (140°F)
Medium-rare	60–65°C (140–149°F)
Medium	65–70°C (149–158°F)
Medium-well	70–75°C (158–167°F)
Well done	75°C (167°F)

Source: Australianlamb.com

Note: The minimum safe internal temperature for whole lamb cuts is 63°C (145°F).

Nutrition